Once you try this recipe for classic fish and chips with tangy tartare sauce, you’ll never go out for takeaway again!


  • 8 pieces of flathead (or similar white fish)

  • Flour, to dust

  • Sea salt, to season

  • Vegetables oil, for deep frying

  • 6 potatoes, scrubbed and cut in to wedges

  • Olive oil

  • 1 lemon, cut in to wedges, to serve

  • Tartare Sauce

  • 2 spring onions, finely chopped

  • 4 pickled gherkins, finely chopped

  • 1 Tbsp capers, roughly chopped

  • 1 Tbsp tarragon, chopped

  • 1 Tbsp chives, chopped

  • 1 Tbsp parsley, chopped

  • 1 hard-boiled egg, peeled and chopped

  • Zest and juice of 1 lemon

  • Sea salt

  • Mayonnaise

  • 1 large egg yolk

  • 1 Tbsp lemon juice

  • 2 tsp Dijon mustard

  • 375ml olive oil

  • ½ tsp sea salt, plus more to taste

  • Freshly cracked black pepper, to taste

  • Beer Batter

  • 2 cups plain flour

  • 1 Tbsp sea salt

  • 1 packet dried yeast (approx. 7g)

  • 1 Tbsp caster sugar

  • 2 bottles of beer (approx. 660ml)


  • To make the chips :

  • 1.

    Pre-heat the oven to 180’C. Place the potatoes wedges on a baking tray, drizzle with olive oil and season with sea salt

  • 2.

    Roast for 30 – 45 minutes until golden and crispy

  • To make the mayonnaise :

  • 1.

    In the bowl of a food processor fitted with the blade, place the egg yolk, mustard, lemon juice, salt, and pepper

  • 2.

    Turn the food processor on and gently pour the oil in as a fine stream – this can take up to about 6 minutes – don’t rush this part, adding the oil gradually in a small amount like this allows the mayo to emulsify

  • 3.

    Turn the food processor off and taste the mayo for seasoning, adding more salt, pepper or lemon juice to taste

  • To make the tartare sauce :

  • 1.

    Add all tartare sauce ingredients to mayonnaise and mix to combine, then set aside with you make the fish

  • To make the beer batter :

  • 1.

    Mix all the dry ingredients together in a bowl, then whisk in the beer

  • 2.

    Leave in a warm place for 1 hour

  • To deep fry the fish :

  • 1.

    Heat vegetable oil in a wok or deep frying pan over medium to high heat - to know when your oil is hot enough, dip the handle-end of a wooden spoon into the oil and if it bubbles around the handle, you’re ready to get frying

  • 2.

    Dust the fish in flour and season with salt

  • 3.

    Dip the fish in to the beer batter and make sure that all the fish is covered in batter

  • 4.

    Gently lay the fish into the heated oil one or two pieces at a time. Allow to cook for 5-6 minutes until golden

  • 5.

    Remove with a tongs and drain on kitchen paper

  • 6.

    Serve 2 pieces of fish per person, with homemade chips, a dollop of tartare sauce and a lemon wedge

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