Perfect Fish and Chips

Directions

1.Make the tartar sauce: mix together the mayonnaise, egg, capers, pickles, shallot, and herbs, and taste for seasoning. Cover then refrigerate until serving.

2. Prepare the potatoes and batter: peel the potatoes and, with a knife, square off the sides and ends of each. Cut lengthwise into 1⁄2in(1cm)-thick fries. Put in a bowl of cold water to soak for 30 minutes. This removes starch, so the chips will be crisp when fried. Meanwhile, sprinkle the yeast over 4 tbsp warm water and let stand for about 5 minutes, until dissolved.

3. Sift the flour and a pinch of salt into a large bowl and make a well in the center. Add the yeast mixture, oil, and two-thirds of the beer; stir to form a smooth paste. Stir in the remaining beer. Do not over mix. Let the batter stand in a warm place for 30–35 minutes, until it has thickened and become frothy, showing the yeast is working.

4. Part-fry the chips: while the batter is standing, heat the vegetable oil in a deep-fat fryer until it is at 350°F (180°C) on an oil thermometer. Drain the potatoes, transfer to paper towels and pat dry.

5. Dip the empty frying basket in the hot oil (this will prevent the potatoes from sticking). Lift the basket out of the oil and add the potatoes. Carefully lower the basket back in and deep-fry for 5–7 minutes, until just tender when pierced with the tip of a knife, and just starting to brown. Lift out and let drain over the deep fryer, then pour onto a plate lined with paper towels.

6. Coat and deep-fry the fish: heat the oven to low. Heat the oil to 375°F (190°C). Put the flour on a plate and season with salt and pepper. Coat the pieces of fish with the flour, patting with your hands so they are evenly coated.

7. Beat the egg white in a medium metal bowl until stiff peaks form when the whisk is lifted. Gently fold the whisked egg white into the batter, using a wooden spoon, until combined.

8. Using a 2-pronged fork, dip a piece of fish in the batter, turning to coat thoroughly. Lift out the fish and hold it over the bowl for 5 seconds so excess batter can drip off.

9. Carefully lower the fish into the hot oil and deep-fry, turning once, until golden brown and crisp, 6–8 minutes depending on the thickness of the fillets. Coat and deep-fry the remaining fish, 1 or 2 pieces at a time.

10. Finish the chips: as the fish is deep-fried, transfer to a baking sheet lined with paper towels so that excess oil is absorbed. Keep the fish warm in the oven, loosely covered with aluminum foil to keep in the moisture.

11. Put the partially cooked chips back in the frying basket and deep-fry for 1–2 minutes more, until very hot and golden brown. Drain on paper towels to soak up any excess oil from the chips.

12. Divide the fish and chips among warmed plates. Sprinkle the chips with a little salt to add flavor. Garnish the plates with the lemon wedges and serve at once, accompanied by the tartar sauce.

Excerpted from Illustrated Step-by-Step Cook. Copyright © 2010 by Dorling Kindersley. Excerpted by permission of Dorling Kindersley Ltd.