Fakeaway Fish & Chips 🔥

Ingredients:

For the Fish & Chips:

- White fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1/4 cup cornflour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp paprika (optional)
- 1 cup cold beer or sparkling water
- Vegetable oil, for frying
- Large potatoes, peeled and cut into thick chips

For the Tartare Sauce:

- 4 tbsp mayonnaise
- 2 tsp capers, chopped
- 2 small gherkins, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste

Instructions:

Prepare the Chips:

- Peel and cut the potatoes into thick chips.
- Parboil the chips in salted boiling water for 5-7 minutes, then drain and let them dry completely on a wire rack.
- Heat vegetable oil in a deep pan or fryer to 160°C (320°F).
- Fry the chips in batches for 4-5 minutes until pale and soft but not golden. Remove and drain on paper towels.
- Increase the oil temperature to 190°C (375°F). Fry the chips a second time for 2-3 minutes until golden and crispy. Drain again and sprinkle with salt.

Make the Tartare Sauce:
- Combine mayonnaise, capers, gherkins, mustard, lemon juice, parsley, salt, and pepper. Mix well and refrigerate until serving.

Prepare the Batter:
- In a mixing bowl, combine flour, cornflour, baking powder, salt, and paprika (if using). Gradually whisk in the beer or sparkling water until smooth.

Coat and Fry the Fish:
- Pat the fish fillets dry with kitchen paper and lightly dust with flour and salt. Dip into the batter, coating completely.
- Heat the oil to 180°C (350°F). Fry the fish for 4-6 minutes until golden and crispy. Remove and drain on paper towels.

Serve:
- Serve the crispy fish with double-fried chips, tartare sauce, and lemon wedges.