Fish and chips with tartare sauce
- ⏱ 55 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Hake fillets are coated in beer batter and fried with chips, peas, and homemade tartare sauce.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Fish and chips with...
0/0
COOK 1COOK 2
1Mix the batter
In a bowl, combine the plain flour, dried yeast,...
Whisk together to form a smooth mixture
2Cut the potatoes
3Plate and serve
+ 20 more steps in the app
Fish and chips with...
0/0
COOK 2COOK 1
1Mix the batter
2Cut the potatoes
Peel the potatoes
Cut them into large chips
3Plate and serve
+ 20 more steps in the app
Ingredients
- 4 hake fillets
- 3 egg yolks
- 1 tsp English mustard
- 1 tsp white wine vinegar
- 250 ml rapeseed oil
- 1 tsp fresh tarragon (chopped)
- 1 tsp fresh chives (chopped)
- 1 tsp fresh chervil (chopped)
- 1 tsp fresh parsley (chopped)
- 2 gherkins
- 2 tsp capers (chopped)
- salt for tartare sauce, to taste
- pepper, to taste
- 350 ml ale
- 230 g plain flour
- 15 g dried yeast
- 1 tsp salt for batter
- 1 tsp sugar
- 6 Maris piper potatoes
- salt for chips, to taste
- vegetable oil, to taste
- 100 g peas (boiled)
The full plan
Split between two cooks — each step says who's on it.
1. Mix the batter COOK 2
- In a bowl, combine the plain flour, dried yeast, salt, sugar, and ale
- Whisk together to form a smooth mixture
2. Cut the potatoes COOK 1
- Peel the potatoes
- Cut them into large chips
3. Make the tartare sauce COOK 2
- In a bowl, whisk the egg yolks, white wine vinegar, and English mustard together until well combined, Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified
- Chop the fresh chives
- Chop the fresh parsley
4. Make the tartare sauce COOK 1
- Chop the fresh tarragon
- Chop the fresh chervil
- Chop the capers
5. Boil the peas COOK 2
- Boil the peas
6. Heat the fryer COOK 1
- Heat some vegetable oil in a deep-fat fryer to 180°C, ready to cook the fish and chips
7. Activate the batter COOK 2
- Leave the batter in a warm place for 10 minutes to activate the yeast and develop the flavour, Move it to a cooler place until ready for frying
🤝 Cook 1 hands the dish over to Cook 2.
8. Parboil the chips COOK 1
- In a saucepan, put the chips, cover them with cold water, and bring to the boil
- Cook until still slightly raw in the centre
- Strain and cool
- Once the fryer has come up to temperature, add the chips to the fryer basket and drop them into the hot oil
- Cook until golden brown, remove them from the fryer, and allow all the oil to drip off
- Place them in a bowl and season generously with salt
9. Coat the fish COOK 2
- Mix the beer batter again to ensure it is smooth, Drag each fillet of hake through the mixture to evenly coat
🤝 Cook 1 hands the bowl to Cook 2.
10. Finish the tartare COOK 1
- Finely dice the gherkins and add them to the mayonnaise along with the capers and chopped herbs
- Taste and adjust the seasoning with salt and pepper as necessary
🤝 Cook 2 hands over the chives.
11. Fry the fish COOK 2
- Drop the coated hake fillets into the fryer
- Cook for 6-8 minutes until golden brown, Always drop items into the fryer away from the body so the oil does not splash back
🤝 Cook 1 hands over the fryer.
12. Plate and serve BOTH
- Place the fish on top of the chips and serve with peas and a healthy dollop of tartare sauce
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