Fish and chips

INGREDIENTS

225g plain flour, plus extra for coating

1 teaspoon baking powder

375ml chilled beer (such as lager)

800g flathead tails or other firm white fish fillets

vegetable oil, for deep-frying

sea salt

Twice-cooked chips

lemon wedges, to serve

TARTARE SAUCE

2 large egg yolks

1 teaspoon dijon mustard

1 tablespoon lemon juice

250ml light olive oil

2 teaspoons finely chopped cornichons

2 teaspoons finely chopped red onion

2 tablespoons capers, rinsed and

2 tablespoon finely chopped chives

1 tablespoon finely chopped flat-leaf parsley

METHOD

Sift the flour and baking powder together into a medium-sized bowl. Gradually add the beer, whisking until smooth. Cover the batter and refrigerate for 30 minutes.

To make the tartare sauce, whisk the egg yolks, mustard and lemon juice together in a small bowl. Gradually pour in the oil, whisking continuously, until thick. Add the remaining ingredients and stir to combine. Set aside.

Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 190°C.

Toss the fish in flour and dredge in batter. Cook in batches for 3–4 minutes, or until crisp and golden brown. Transfer to paper towel, to drain.

Season the fish and serve with twice-cooked chips, tartare sauce and lemon wedges.

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