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serves 4 to 6





For the Tartar Sauce:

cup mayonnaise

1 hard-boiled egg, coarsely chopped

1tsp drained capers, chopped

2 small dill pickles, coarsely chopped

1 small shallot, finely chopped

Leaves from 2-3 parsley sprigs, chopped

Leaves from 2-3 chervil or tarragon sprigs, chopped


For the fish and chips:

6 potatoes

Vegetable oil for deep-frying

cup all-purpose flour

Tones Sea Salt and Tones Ground Black Pepper 4 skinned cod fillets

1 lemon, cut into wedges, to serve


For the batter:

1 tsp active dry yeast

1 cups all-purpose flour

1 tbsp vegetable oil

1 cup beer

1 egg white


Directions for tartar sauce:

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


Directions for potatoes and batter:

2.     peel the potatoes and with a knife, square off the sides and ends of each. Cut lengthwise into inch 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 pinch of Tones Sea 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.     while the batter is standing, heat the vegetable oil in a deep-fat fryer until it is at 350 degrees 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, and then pour onto a plate lined with paper towels.

6.     heat the oven to low. Heat the oil 375 degrees. Put the flour on a plate and season with Tones Sea Salt and Tones Ground Black 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 old 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.  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 fro 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.