British Fish & Chips with Homemade Tartare Sauce
British Fish & Chips with Homemade Tartare Sauce
Ingredients
For the Chips
- 5 Maris Piper potatoes
- as needed salt, for water and seasoning
- as needed vegetable oil, for frying
For the Tartare Sauce Mayonnaise Base
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1/2 lemon juice
- 2 tablespoons chardonnay vinegar
- 1 pinch sugar
- 1 pinch salt
- 150 g vegetable oil
- 100 g rapeseed oil
For the Tartare Sauce Mix
- 6 tablespoons homemade mayonnaise
- as needed cornichons, chopped
- as needed capers, chopped
- as needed lemon juice
- as needed fresh parsley, chopped
- as needed fresh tarragon, chopped
For the Batter
- 200 g plain flour
- 100 g cornflour
- 1 teaspoon turmeric
- 1 teaspoon baking powder
- 1 pinch salt
- 200 ml cold beer
- 200 ml sparkling water
For the Fish & Serving
- 2 cod fillets
- as needed plain flour, for dusting
- as needed salt, for seasoning fish
- as needed Waitrose Chip Shop Curry Sauce
Instructions
- 1
Peel the Maris Piper potatoes and cut them into chunky chips. Rinse the cut chips under cold water until the water runs clear.
⏱️ 10 min
- 2
Place the rinsed chips into a large pot, cover with cold water, and add a generous amount of salt. Bring to a boil and cook for approximately 7 minutes, or until just tender.
⏱️ 15 min
- 3
While the chips are cooking, prepare the mayonnaise for the tartare sauce. In a blender, combine the egg yolks, Dijon mustard, 1/2 lemon juice, chardonnay vinegar, a pinch of sugar, and a pinch of salt. Blend until smooth.
⏱️ 5 min
- 4
With the blender running on low, slowly drizzle in the 150g vegetable oil and then the 100g rapeseed oil until a thick mayonnaise forms. Set aside.
⏱️ 5 min
- 5
Drain the par-cooked chips thoroughly. Spread them out on a tray and allow them to steam dry completely. This is crucial for crispiness.
⏱️ 10 min
- 6
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 135°C. Fry the chips in batches for approximately 6 minutes until they are lightly cooked but not browned. Remove and cool completely on a wire rack. This is the first fry.
⏱️ 15 min•🌡️ 135
- 7
While the chips cool, finish the tartare sauce. In a bowl, combine 6 tablespoons of your homemade mayonnaise with the chopped cornichons, capers, additional lemon juice to taste, chopped fresh parsley, and chopped fresh tarragon. Mix well and chill until serving.
⏱️ 5 min
- 8
Prepare the batter. In a large bowl, whisk together the 200g plain flour, 100g cornflour, 1 teaspoon turmeric, 1 teaspoon baking powder, and a pinch of salt.
⏱️ 3 min
- 9
Gradually add the 200ml cold beer and 200ml sparkling water to the dry ingredients, whisking until a loose, smooth batter forms. Do not overmix; a few lumps are fine.
⏱️ 2 min
- 10
Once the chips are completely cool (this can take 30-60 minutes), heat the oil in your deep fryer or pot to 185°C. Fry the chips again for approximately 5 minutes, or until golden brown and crisp. Season well with salt immediately after removing from the oil.
⏱️ 10 min•🌡️ 185
- 11
While the second batch of chips is frying, lightly dust the cod fillets with plain flour, then dip them into the prepared batter, ensuring they are fully coated.
⏱️ 3 min
- 12
Heat the oil in your deep fryer or pot to 180°C. Carefully lower the battered fish fillets into the hot oil. Fry for 5-8 minutes, depending on thickness, until the batter is crisp and golden brown. Gently move the fish around initially to prevent sticking.
⏱️ 8 min•🌡️ 180
- 13
Remove the fish from the oil and drain on a wire rack or paper towels. Season immediately with salt.
⏱️ 1 min
- 14
Warm the Waitrose Chip Shop Curry Sauce according to package instructions.
⏱️ 2 min
- 15
To serve, place a generous portion of hot, crispy chips on each plate. Top with a golden fried cod fillet. Serve with the chilled homemade tartare sauce and warm curry sauce on the side.
⏱️ 1 min
Kitchen Tools
British Fish & Chips with Homemade Tartare Sauce
For the Chips
- 5 Maris Piper potatoes
- as needed salt, for water and seasoning
- as needed vegetable oil, for frying
For the Tartare Sauce Mayonnaise Base
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1/2 lemon juice
- 2 tablespoons chardonnay vinegar
- 1 pinch sugar
- 1 pinch salt
- 150 g vegetable oil
- 100 g rapeseed oil
For the Tartare Sauce Mix
- 6 tablespoons homemade mayonnaise
- as needed cornichons, chopped
- as needed capers, chopped
- as needed lemon juice
- as needed fresh parsley, chopped
- as needed fresh tarragon, chopped
For the Batter
- 200 g plain flour
- 100 g cornflour
- 1 teaspoon turmeric
- 1 teaspoon baking powder
- 1 pinch salt
- 200 ml cold beer
- 200 ml sparkling water
For the Fish & Serving
- 2 cod fillets
- as needed plain flour, for dusting
- as needed salt, for seasoning fish
- as needed Waitrose Chip Shop Curry Sauce
Instructions
- 1
Peel the Maris Piper potatoes and cut them into chunky chips. Rinse the cut chips under cold water until the water runs clear.
⏱️ 10 min - 2
Place the rinsed chips into a large pot, cover with cold water, and add a generous amount of salt. Bring to a boil and cook for approximately 7 minutes, or until just tender.
⏱️ 15 min - 3
While the chips are cooking, prepare the mayonnaise for the tartare sauce. In a blender, combine the egg yolks, Dijon mustard, 1/2 lemon juice, chardonnay vinegar, a pinch of sugar, and a pinch of salt. Blend until smooth.
⏱️ 5 min - 4
With the blender running on low, slowly drizzle in the 150g vegetable oil and then the 100g rapeseed oil until a thick mayonnaise forms. Set aside.
⏱️ 5 min - 5
Drain the par-cooked chips thoroughly. Spread them out on a tray and allow them to steam dry completely. This is crucial for crispiness.
⏱️ 10 min - 6
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 135°C. Fry the chips in batches for approximately 6 minutes until they are lightly cooked but not browned. Remove and cool completely on a wire rack. This is the first fry.
⏱️ 15 min•🌡️ 135 - 7
While the chips cool, finish the tartare sauce. In a bowl, combine 6 tablespoons of your homemade mayonnaise with the chopped cornichons, capers, additional lemon juice to taste, chopped fresh parsley, and chopped fresh tarragon. Mix well and chill until serving.
⏱️ 5 min - 8
Prepare the batter. In a large bowl, whisk together the 200g plain flour, 100g cornflour, 1 teaspoon turmeric, 1 teaspoon baking powder, and a pinch of salt.
⏱️ 3 min - 9
Gradually add the 200ml cold beer and 200ml sparkling water to the dry ingredients, whisking until a loose, smooth batter forms. Do not overmix; a few lumps are fine.
⏱️ 2 min - 10
Once the chips are completely cool (this can take 30-60 minutes), heat the oil in your deep fryer or pot to 185°C. Fry the chips again for approximately 5 minutes, or until golden brown and crisp. Season well with salt immediately after removing from the oil.
⏱️ 10 min•🌡️ 185 - 11
While the second batch of chips is frying, lightly dust the cod fillets with plain flour, then dip them into the prepared batter, ensuring they are fully coated.
⏱️ 3 min - 12
Heat the oil in your deep fryer or pot to 180°C. Carefully lower the battered fish fillets into the hot oil. Fry for 5-8 minutes, depending on thickness, until the batter is crisp and golden brown. Gently move the fish around initially to prevent sticking.
⏱️ 8 min•🌡️ 180 - 13
Remove the fish from the oil and drain on a wire rack or paper towels. Season immediately with salt.
⏱️ 1 min - 14
Warm the Waitrose Chip Shop Curry Sauce according to package instructions.
⏱️ 2 min - 15
To serve, place a generous portion of hot, crispy chips on each plate. Top with a golden fried cod fillet. Serve with the chilled homemade tartare sauce and warm curry sauce on the side.
⏱️ 1 min