Скачать или смотреть Fish and Chips with Tartar Sauce

This recipe features a simple version of Heston Blumenthal's famous beer batter and his renowned method for triple-cooked chips, which has become a staple in restaurants worldwide.

Serves: 4
Prep time: 3 hours
Cook time: 40 min

Fish and chips with tartar sauce

Ingredients
Fish and chips
4 x 200g (7oz) portions of white fish suitable for frying (e.g., hake, snapper, flathead, or blue grenadier)
8 large potatoes suitable for chips (e.g., Sebago, Russet Burbank, King Edward, Dutch Cream, Maris Piper, or Kennebec)
lemon wedges
scrunched parchment paper (optional)

Tartar sauce:
200g (7oz) mayonnaise
zest of 1 lemon
3 shallots, finely diced
8 cornichons, finely diced
3 tbsp (45ml) baby capers, roughly chopped
small bunch of fresh dill, finely chopped

Frying and batter:
4 litres (7 pints) oil for frying (peanut oil or tallow work well)
200g (7oz) plain flour, plus extra for dusting
200g (7oz) white rice flour
1 tsp baking powder
1 tbsp (15ml) honey
300ml (10 fl oz) vodka
300ml (10 fl oz) lager or any light beer
salt and white pepper

Method

Prepare the Chips
Peel the potatoes, rinse thoroughly, and cut into thick chips, about 2cm (¾ inch) square.
Place the chips in a bowl of cold water and soak for 10–15 minutes to remove excess starch.
Rinse the chips under fresh water, then add them to a large pot. Cover with cold water, add a large pinch of salt, and bring to a simmer.
Cook until the chips are soft and nearly falling apart.
Remove carefully and place on a wire rack over a tray. Refrigerate until completely cool.

Make the Tartar Sauce

In a small bowl, combine the mayonnaise, lemon zest, diced shallots, dill, cornichons, and capers.
Mix thoroughly, cover, and refrigerate until needed.

First Fry of the Chips
Heat the oil in a deep fryer or large pot to 140°C (285°F).
Fry the cooled chips in batches for 6–7 minutes until the outside is set but not coloured.
Remove from the oil and drain on paper towels. Set aside to cool.

Make the Batter
In a large bowl, whisk together the plain flour, rice flour, and baking powder.
Gradually add the lager, vodka, honey, and a pinch of salt, whisking until the batter is smooth and has the consistency of pouring cream.
Chill in the fridge until ready to use.

Cook the Fish
Heat the oil to 180°C (350°F).
Lightly season the fish fillets on both sides with salt.
Prepare a tray of seasoned flour (mixing salt and white pepper). Coat each fish fillet in the flour, shaking off any excess. Dip the fish into the batter, ensuring it is well coated.
Carefully lower the fish into the hot oil, holding it halfway in for a few seconds to help the batter set before fully submerging.
Fry the fish for 8–10 minutes until golden brown and crispy.
Remove to a wire rack to drain, season with salt, and keep warm in an oven set to 70°C (160°F) if cooking in batches.

Second Fry of the Chips
With the oil still at 180°C (350°F), fry the chips again in batches for 8–10 minutes until golden and crispy.
Drain excess oil and season generously with salt.

Serve
Arrange the fish on scrunched parchment paper for a traditional look.
Serve alongside the crispy chips, tartar sauce, and a wedge of lemon.