Fish and Chips with tartare sauce

Home-made fish and chips are much easier to make than you think, and so much better than queueing up at the chippers.
Fish and Chips with tartare sauce
  • Rating:
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


For the fish and chips

  • 4 cod fillets, 150g each
  • 6 tbsp plain flour
  • 6 tbsp cornflour
  • 01 pinches salt
  • 450 ml ale
  • 1 lemon
  • 8 Maris Piper potatoes, peeled, and cut into chunky chips
  • vegetable oil, for deep-frying

For the Tartare sauce

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 3 tbsp white wine vinegar
  • 200 ml vegetable oil
  • tbsp chopped capers
  • 1 tbsp chopped gherkins
  • 4 green olives
  • 1 red onion
  • 01 handfuls parsley, finely chopped


1. For the tartare sauce, whisk together the egg yolks, mustard and vinegar. Pour in the oil in a thin, steady stream until you have a thick, creamy mayonnaise. Season and add a squeeze of lemon. Stir in the onion, gherkins, capers, parsley and olives. Refrigerate.

2. Mix the flours together with a pinch of salt and whisk in enough ale until you have the consistency of double cream.

3. Heat oil in a deep fat fryer to 190C. Dip the cod fillets in the batter and drop carefully into the hot oil. Do not overload the basket. Shake the basket gently so the fish doesnt stick. Cook for 3-5 minutes until golden.

4. For the chips, heat oil to 140C. Add the potatoes and cook for 8-9 minutes. Remove, and heat the oil to 190C. Place the potatoes back in the basket and cook for 2-3 minutes, to ensure a crisp coating.

Rate This Recipe