Great British Fish And Chips

Servings: 4
Cook Time: 60 minutes
Prep Time: 30 minutes

Ingredients:
4 1/2 pound (130g) of hake fillets

Tartare sauce
3 egg yolks
1 tsp of English mustard
1 tsp of white wine vinegar
1.2 cups (250ml) of rapeseed oil
1 tsp of fresh tarragon, chopped
1 tsp of fresh chives, chopped
1 tsp of fresh chervil, chopped
1 tsp of fresh parsley, chopped
2 gherkins
Bart salt
Bart pepper
2 tsp of capers, chopped

Beer batter
1 cup (230g) of plain flour
1.8 tbsp (15g) of dried yeast
1 tsp of Bart salt
1 tsp of sugar
1 and 1/4 cups (350ml) of ale

Chips
6 large Maris piper potatoes
vegetable oil, for frying
Bart salt, season

To plate
1/2 cup (100g) of peas, boiled

Directions:
1. For the tartare sauce, start by making the mayonnaise. Whisk the egg yolk, vinegar and mustard together in a bowl until well combined. Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified

2. Finely dice the gherkins and add to the mayonnaise along with the capers and chopped herbs. Taste and adjust the seasoning with salt and pepper as necessary. Store in the fridge until ready to serve

3. For the beer batter, combine the flour, yeast, salt, sugar and beer. Whisk together to form a smooth mixture and leave in a warm place for 10 minutes to activate the yeast and develop the flavour. Move to a cooler place until ready for frying

4. To start the chips, peel the potatoes, then cut into large chips. Put them in a saucepan, cover with cold water and bring to the boil. Cook until still slightly raw in the centre, strain and cool

5. Heat some vegetable oil in a deep-fat fryer to 356F (180˚C) ready to cook the fish and chips. Once the fryer has come up to temperature, add the chips to the fryer basket and drop into the hot oil. Cook until golden brown, remove from the fryer and allow all the oil to drip off. Place in a bowl and season generously with salt

DEEP FAT FRYER SUBSTITUTION
1. If you don’t have a deep-fat fryer, heat a large pan half-full of oil to 356F (180˚C)

2. To cook the fish, mix the beer batter again to ensure it is smooth. Drag each fillet of hake through the mixture to evenly coat and drop into the fryer. Always drop items into the fryer away from the body so the oil does not splash back

3. To serve, place the fish on top of the chips and serve with peas and a healthy dollop of tartare sauce.

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