Ingredients Jump to Instructions ↓

  1. 4 cod fillets ,

  2. 150g each 6 tbsp plain flour

  3. 6 tbsp cornflour

  4. 01 pinches salt

  5. 450 ml ale

  6. 1 lemon

  7. 8 Maris Piper potatoes , peeled, and cut into chunky chips

  8. vegetable oil , for deep-frying

  9. 2 egg yolks

  10. 1 tsp Dijon mustard

  11. 3 tbsp white wine vinegar

  12. 200 ml vegetable oil

  13. tbsp chopped capers

  14. 1 tbsp chopped gherkins

  15. 4 green olives

  16. 1 red onion

  17. 01 handfuls parsley , finely chopped

Instructions Jump to Ingredients ↑

  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 doesn’t 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.


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