Fish and chips

Tom Kerridge cooks his version of a perennial favourite light, crispy-battered fish and perfect chips
Fish and chips
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 1 hour standing
  • Effort: medium


  • 20 g fresh yeast
  • 250 g flour, plus extra for dusting
  • 500 ml milk
  • 8 large potatoes, peeled
  • oil, for deep-frying
  • 4 x 140 g halibut fillets
  • 2 tsp chopped parsley
  • 2 lemons, halved, to serve

For the tartare sauce

  • 150 g mayonnaise
  • 8 cornichons, finely chopped
  • 2 tbsp capers, drained
  • 1 hard-boiled egg, grated

Tips and Suggestions

For restaurant-style presentation, wrap each lemon half in a piece of muslin and tie with string.


1. In a large bowl, mix the yeast and flour together and then whisk in the milk to make a batter. Set aside for 1 hour.

2. For the tartare sauce: in a small bowl, stir together the mayonnaise, cornichons, capers and grated egg until well combined, then set aside.

3. Top and tail the potatoes and use an apple corer to cut them into chips, trying to keep them the same size.

4. Bring a large saucepan of salted water to the boil and blanch the chips for 5 minutes until just tender. Drain and place on a tea towel to dry.

5. Put the blanched chips in a deep-fryer at 140C and cook until the oil stops bubbling, to remove all moisture. Remove the chips from the oil, leave to cool, and then store in the fridge.

6. Dust the fish fillets in flour and then drop them into the batter. Carefully place the fish in the deep-fryer at 180C. Cook for about 5 minutes until golden and cooked through. Remove from the oil and drain.

7. Drop the part-cooked chips back into the fryer at 180C and cook until crisp and golden. Season with salt and chopped parsley.

8. Divide the fish and chips between four plates, and serve each with a lemon half and some tartare sauce.

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