Fish and Chips

Lunch | British

Prep time: 3 min Cook time: 40 min Servings: 4

One of the best dishes in the world - fish & chips bro! 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.

Beer batter method

The beer batter method with vodka added alongside the lager. Vodka has a boiling point of 78°C, well below water’s 100°C, so it evaporates faster when it hits the hot oil. That rapid evaporation leaves a more porous, lighter crust with a noticeably better crunch. The rice flour and plain flour combination reinforces this, since rice flour has very little gluten, which keeps the coating from becoming chewy or dense.

Frying

The chips use a linked triple-cook method: boiling, then a first fry at 140°C to set the outside, then a final fry at 180°C to get them golden and crispy. For the fish, a quick dusting of seasoned flour before the batter dip gives the coating something to grip. The trick of holding each fillet halfway into the oil for a few seconds before fully submerging lets the batter set so it doesn’t fall away or stick to the pot. The tartar sauce is a simple mix of finely chopped shallots, cornichons, capers, and dill stirred through mayonnaise.

Ingredient Notes

Vodka: Vodka’s lower boiling point means it evaporates rapidly the moment the batter hits hot oil, creating a more porous crust that stays crispy longer. Use a cheap vodka here, there’s no difference in the result from using an expensive one.

Rice flour: Blending rice flour with plain flour reduces the gluten in the batter, which is what keeps the crust light and crunchy rather than thick and chewy. Rice flour also absorbs less oil than plain flour, so the finished batter isn’t greasy.

White fish: Any firm, mild white fish works here: hake, snapper, flathead, and blue grenadier are all good choices. Avoid oily fish like salmon or mackerel. The fat content behaves differently in hot oil and the stronger flavour competes with the batter.

Equipment

Chopping board
Chef’s knife
Deep fryer or large heavy-based pot (for frying)
Thermometer
Large mixing bowl (for batter)
Whisk
Wire rack
Tray (lined with paper towel)
Small bowl (for tartar sauce)
Tongs or slotted spoon

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 (to serve, optional)
Tartar sauce
3 shallots
8 cornichons
3 tbsp (45ml) baby capers
small bunch of fresh dill
200g (7oz) mayonnaise
zest of 1 lemon
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

Directions

Prepare the chips
Peel the potatoes, rinse thoroughly, and cut into thick chips, about 2cm (¾ inch) square.
Put a large pot of water on to boil. Should be large enough to cook your chips in.
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 in the boiling water 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 tartar sauce
Finely chop the shallots, cornichons, capers and dill. Combine these in a small bowl with the mayonnaise and lemon zest.
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.

Ingredients

Directions

Recipe notes