Homemade Fish & Chips

Ingredients

• 150 g plain flour
• 800 g potatoes, cut into thick chips
• 180 ml sparkling water, ice cold
• 3 tbsp vegetable oil
• 1 tsp baking powder
• 1 lemon, cut into wedges
• 4 tbsp tartare sauce, to serve
• 4 cod fillets, cod or haddock, about 150g each
• Dressed green salad, to serve
• Fresh dill, to serve

Method

1. Heat the oven to 210°C/190°C fan. Toss the chips with 2 tbsp of the oil and a generous pinch of salt, spread out in a single layer on a baking tray, and roast for 30–35 minutes, turning once halfway, until deeply golden and crisp at the edges.
2. While the chips roast, whisk 100g of the flour with the baking powder and a pinch of salt in a bowl. Pour in the ice-cold sparkling water and whisk briefly to a smooth batter — a few lumps are fine, and don't overwork it. Keep it cold until you're ready to fry.
3. Tip the remaining 50g flour onto a plate and season. Pat the fish dry, then dust each fillet thoroughly, shaking off any excess.
4. Heat the remaining 1 tbsp oil in a large frying pan over a high heat until shimmering. Dip each floured fillet into the batter, letting the excess drip off, then lower carefully into the pan away from you. Fry for 3–4 minutes per side until the batter is puffed, crisp and deep golden, and the fish flakes easily.
5. Lift the fish onto kitchen paper for a few seconds, then plate up alongside the chips. Scatter the chips with sea salt, add the lemon wedges and a generous spoonful of tartare sauce, and serve straight away while everything's still crackling.