Fakeaway Fish & Chips

Étapes11

1. 1

   Étape 1. Cut the potatoes

   Peel and cut the potatoes into thick chips.

   pomme de terre
2. 2

   Étape 2. Parboil the chips

   6 min

   Parboil the chips in salted boiling water for 5-7 minutes, then drain.

   pomme de terresel
3. 3

   Étape 3. Dry the chips

   Let the chips dry completely on a wire rack.

   pomme de terre
4. 4

   Étape 4. Heat the oil

   Heat vegetable oil in a deep pan or fryer to 160°C (320°F).

   huile végétale
5. 5

   Étape 5. Fry the chips

   4m 30s

   Fry the chips in batches for 4-5 minutes until pale and soft but not golden. Remove and drain on paper towels.

   pomme de terrehuile végétale
6. 6

   Étape 6. Fry the chips again

   2m 30s

   Increase the oil temperature to 190°C (375°F). Fry the chips a second time for 2-3 minutes until golden and crispy. Drain again and sprinkle with salt.

   pomme de terrehuile végétalesel
7. 7

   Étape 7. Make the tartare sauce

   Combine mayonnaise, capers, gherkins, mustard, lemon juice, parsley, salt, and pepper. Mix well and refrigerate until serving.

   câprescornichonmoutarde de Dijonjus de citronpersilselpoivre noir
8. 8

   Étape 8. Prepare the batter

   In a mixing bowl, combine flour, cornflour, baking powder, salt, and paprika (if using). Gradually whisk in the beer or sparkling water until smooth.

   Sparkling water can be used instead of beer.

   farine de bléfécule de maïslevure chimiqueselbière
9. 9

   Étape 9. Coat the fish

   Pat the fish fillets dry with kitchen paper and lightly dust with flour and salt. Dip into the batter, coating completely.

   poisson blancfarine de blésel
10. 10

    Étape 10. Fry the fish

    5 min

    Heat the oil to 180°C (350°F). Fry the fish for 4-6 minutes until golden and crispy. Remove and drain on paper towels.

    huile végétalepoisson blanc
11. 11

    Étape 11. Serve the dish

    Serve the crispy fish with double-fried chips, tartare sauce, and lemon wedges.

    poisson blancpomme de terremayonnaise