Who’s craving a classic takeaway at home tonight? These golden fish & chips are crispy on the outside, soft and flaky inside, and perfect for dipping into a tangy tartar sauce. Tell me in the comments: are you Team Vinegar or Team Lemon on your fries?
For the fish, you’ll need about 500 g white fish fillets (cod or haddock), 120 g flour, 1 tsp baking powder, 1 tsp salt, ½ tsp paprika, 250 ml cold sparkling water and oil for frying. For the chips, take 4 large potatoes, peeled and cut into thick fries, plus 2 tbsp oil, salt and pepper. Serve with tartar sauce (about 120 ml), lemon wedges and a pinch of extra sea salt.
Parboil the potatoes for 5 minutes, drain well, toss with oil, salt and pepper and bake at 220°C until golden and crisp. Meanwhile, whisk flour, baking powder, salt, paprika and sparkling water into a smooth batter, then pat the fish dry and coat it in a little extra flour before dipping in the batter. Fry the fillets in hot oil (about 180°C) for 4–5 minutes per side until deep golden and crunchy. Drain on paper towel, plate with the hot fries, lemon wedges and tartar sauce, and dig in while everything is still sizzling.