Fish and chips with tartare sauce recipe
 A British classic of crunchy beer-battered fish and chips, with homemade tartare sauce. Serve with lots of salt and vinegar! 2 egg yolks1 tbsp Dijon mustard3 tbsp white wine vinegar200ml/7fl oz vegetable oil, plus extra for deep-fryingsqueeze lemon juice½ red onion, chopped 1 tbsp gherkins, roughly chopped1 tbsp capers, roughly choppedsmall handful parsley, finely chopped4–5 green olives, chopped12 tbsp plain flour6 tbsp cornflour200ml/7fl oz ale pinch salt8 large Maris Piper potatoes, peeled and cut into chunky chips4 x 150g/5½oz cod (or haddock) fillets 2 egg yolks 1 tbsp Dijon mustard 3 tbsp white wine vinegar 200ml/7fl oz vegetable oil, plus extra for deep-frying squeeze lemon juice ½ red onion, chopped 1 tbsp gherkins, roughly chopped 1 tbsp capers, roughly chopped small handful parsley, finely chopped 4–5 green olives, chopped 12 tbsp plain flour 6 tbsp cornflour 200ml/7fl oz ale pinch salt 8 large Maris Piper potatoes, peeled and cut into chunky chips 4 x 150g/5½oz cod (or haddock) fillets Method First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream.To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper.Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper.Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce. First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream. To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper. Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper. Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper. Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce. Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce.