Fish & Chips Recipe

Classic Fish & Chips With Home Made Tartare Sauce

Classic Fish & Chips with Tartare sauce

Preparation Time: 20 minutes

Cooking Time: 10 minutes


Difficulty Rating: Easy

Buy Ingredients:Wild Scottish Haddock Fillets


  • 4 Wild Scottish Haddock Fillets1kg of floury potatoes (Maris Piper)
  • Vegetable oil for deep frying

For homemade Batter:

  • 250g plain flour with a little extra for dusting
  • 4 teaspoons of baking powder
  • 275ml ice cold water
  • Chef's Tip - Replace the water with a lager or stout to make the perfect beer batter
  • 1 tablespoon distilled malt vinegar

For homemade Tartare Sauce:

  • 200ml mayonnaise
  • 1 teaspoon finely chopped gherkins
  • 1 teaspoon finely chopped capers
  • 1 small finely chopped shallot
  • 2 teaspoon chopped parsley
  • 1 teaspoon chopped chervil


  1. If haddock fillets are frozen defrost in fridge using package guidelines ready for cooking.
  2. First make the tartar sauce by mixing all the ingrediants together, season with a little salt, pepper and a squeeze of lemon juice.
  3. To make the batter; sift the flour and baking powder together, adding a few pinches of salt. Next add the water. Don't over mix the batter, a few lumps in the mixture is fine.
  4. To blanch the chips; peel the potatoes and cut into about 1cm thick chips. Pour the vegetable oil into a suitable deep pan. Heat the oil to 130oC then cook the potatoes in small batches until there just soft to the touch, drain the excess oil on a few sheets of paper towl.

Cooking Directions

  1. Heat the oil to 180oC. Season the flour kept back for dusting with salt and pepper.
  2. Lightly dust 2 of the fillets in flour then dip into the batter coating well then carefully place into the fryer.
  3. Fry for about 5 to 6 minutes, when the fish starts to float and the batter has turned a golden brown lift out and drain on paper towl. Repeat this process with the other 3 fillets.
  4. Next fry the chips in batches until golden brown and crispy then drain on paper towl.
  5. Sprinkle sea salt over the chips then serve with the haddock. Add a big dollop of tartare sauce and a few lemon wedges.
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