The Ultimate Fish and Chips Masterclass

Overview

This masterclass reveals the secrets to authentic British fish and chips, emphasizing precise temperature control, double-frying for perfectly crisp chips, and a light, shattering batter. Learn to craft this classic dish from scratch, including homemade tartar sauce and traditional mushy peas.

Ingredients

• 1.5 kg Maris Piper potatoes (or 3.3 pounds)
• 4 liters heavily salted water
• 240 grams plain all-purpose flour (or 8.5 ounces)
• 1 teaspoon baking powder
• 0.5 teaspoon fine sea salt (for batter)
• 330 milliliters ice-cold brown ale (or 11.1 fluid ounces), kept at 4 °C / 39 °F
• Four 170-gram skinless cod fillets (or 6-ounce)
• 30 grams seasoned flour (or 1 ounce)
• Beef dripping or neutral oil like canola (for frying)
• 10 grams flaky sea salt (or 0.3 ounces, for chips)
• Generous splash of malt vinegar
• 120 grams quality mayonnaise (or 4.2 ounces)
• 30 grams finely chopped cornichons (or 1 ounce)
• 15 grams minced capers (or 0.5 ounces)
• 10 milliliters fresh lemon juice (or 0.3 fluid ounces)
• 400 grams marrowfat peas (or 14 ounces), soaked overnight
• 500 milliliters water (or 2.1 cups, for peas)
• 15 grams unsalted butter (or 0.5 ounces)
• Heavy pinch of salt (for peas)

Instructions

1. Peel 1.5 kg of Maris Piper potatoes and cut them into 1.5 cm thick batons.
2. Rinse the potato batons under cold water to remove surface starch, then drop them into 4 liters of heavily salted water.
3. Parboil the potatoes for exactly 8 minutes at a rolling boil of 100 °C / 212 °F until tender on the edges.
4. Drain the parboiled potatoes carefully and steam-dry them on a wire cooling rack for 15 minutes.
5. Heat beef dripping or neutral oil to 130 °C / 265 °F.
6. Blanch the steam-dried chips in the fat for exactly 8 minutes until soft but pale, then lift them out and cool on a wire rack at room temperature for at least 30 minutes.
7. In a large bowl, whisk 240 grams of plain all-purpose flour, 1 teaspoon of baking powder, and 0.5 teaspoon of fine sea salt.
8. Pour in exactly 330 milliliters of ice-cold brown ale (kept at 4 °C / 39 °F) and whisk gently until just combined; lumps are fine.
9. Rest the batter in the fridge for 15 minutes to hydrate the flour.
10. Pat four 170-gram skinless cod fillets bone-dry with a paper towel, then dredge them in 30 grams of seasoned flour.
11. Heat frying oil to 185 °C / 365 °F.
12. Dip each floured fish fillet into the rested batter, letting excess drip off for 3 seconds, then gently lower into the oil, frying for 6 minutes, flipping once, until deep golden brown.
13. Rest the fried fish on a rack for 2 minutes.
14. While the fish rests, crank the oil temperature up to 190 °C / 375 °F.
15. Drop the cooled, blanched chips back into the hot oil for 4 minutes until thick, golden brown, and crispy.
16. Drain the chips quickly on paper towels, then immediately toss them in a stainless bowl with 10 grams of flaky sea salt and a generous splash of malt vinegar.
17. For tartar sauce, combine 120 grams mayonnaise, 30 grams finely chopped cornichons, 15 grams minced capers, and 10 milliliters fresh lemon juice; stir and chill.
18. For mushy peas, simmer 400 grams of marrowfat peas (soaked overnight) in 500 milliliters water at 90 °C / 195 °F for 20 minutes.
19. Mash the peas with 15 grams of unsalted butter and a heavy pinch of salt until thick and vibrant.

In this video

• Authentic Fish and Chips require precise temperature control, dedicated double-frying, and a deep understanding of starch hydration.
• Maris Piper potatoes, 1.5 kilograms or 3.3 pounds, are ideal for chips due to their perfect dry matter content.
• Potatoes should be peeled, cut into 1.5 cm / 0.6 inch batons, rinsed, parboiled for 8 minutes at 100 °C / 212 °F, then steam-dried for 15 minutes.
• Chips must be double-fried: blanched for 8 minutes at 130 °C / 265 °F, then cooled for at least 30 minutes to set the starch.
• A proper Yorkshire batter uses 240 grams of plain flour, 1 teaspoon baking powder, half a teaspoon fine sea salt, and 330 milliliters of ice-cold brown ale at 4 °C / 39 °F.
• Four 170-gram skinless cod fillets should be patted dry, dredged in seasoned flour, battered, and fried for 6 minutes at 185 °C / 365 °F until deep golden brown.
• The second fry for chips is at 190 °C / 375 °F for 4 minutes, ensuring a thick, golden, crispy crust, then tossed with 10 grams of flaky sea salt and malt vinegar immediately.
• Homemade tartar sauce combines 120 grams mayonnaise, 30 grams chopped cornichons, 15 grams minced capers, and 10 milliliters fresh lemon juice.
• Traditional mushy peas are made from 400 grams of marrowfat peas (soaked overnight), simmered for 20 minutes at 90 °C / 195 °F, then mashed with 15 grams of unsalted butter and salt.
• The three non-negotiable rules for flawless Fish and Chips are double-frying potatoes, keeping batter liquid at 4 °C / 39 °F, and making sides from scratch.

Frequently asked questions

What type of potatoes are best for making authentic British chips?

Maris Piper potatoes are recommended for their perfect dry matter content, making them ideal for achieving the desired fluffy interior and crisp exterior in chips.

What is the key to achieving a perfectly crisp and fluffy chip?

The secret is double-frying: first blanching the potatoes at 130 °C / 265 °F for 8 minutes and cooling them, then crisping them at 190 °C / 375 °F for 4 minutes.

How do I make a light and shattering batter for fish?

Use plain all-purpose flour, baking powder, fine sea salt, and crucially, ice-cold brown ale kept at 4 °C / 39 °F. Whisk gently to avoid overmixing and rest the batter for 15 minutes.

What temperature should the oil be for frying fish?

The initial frying oil for the battered fish should be heated to a roaring 185 °C / 365 °F, ensuring the batter sets quickly and fries to a deep golden brown.

What are the traditional accompaniments for authentic fish and chips?

Homemade tartar sauce, made with quality mayonnaise, cornichons, capers, and lemon juice, alongside traditional mushy peas crafted from soaked marrowfat peas, are essential sides.