How to make the perfect fish and chips
There's good reason why this traditional English dish isn't just a Brit favourite, but has its fair share of loyal fans from all around the world. We're talking about the magic union of battered fish and fried chips. After all, it's hard not to love anything steeped in hot oil and served with thick chips and a sublime dip on the side. This weekend, try your hand at cooking up the salivating duo from scratch, with this recipe from Oxwell & Co. A fresh grouper fillet would be an excellent way to start.
Note: Prepare the tartare sauce and chips before starting on the fish
*Serves 2 to 4
Tartare sauce: Here's what you need
200g Kewpie Mayonnaise
10g Dill, chopped
10g Parsley, chopped
10g English Mustard
Salt, to taste
Lemon Juice, to taste
Tartare sauce: How to make it
1. Prepare the tartare sauce. Combine all the ingredients in a bowl and mix well. Adjust seasoning to taste.
Chips: Here's what you need
1kg Russet Potato
Salt, as needed
Cooking oil, for frying
Chips: How to make it
1. Cut the potatoes into ¼-inch thick sticks, then blanch in salted water until just breaking.
2. Heat oil to 100℃, then blanch potatoes for 15-20 minutes.
3. Finish frying at 180℃ for 2-3 minutes. Season with salt and set aside.
Fish: Here's what you need
140g Grouper Fillet
200g Self-Raising Flour
330ml Bottled Beer
5g Sea Salt
5g Black Pepper
Fish: How to make it
1. Combine all the dry ingredients in a bowl, and mix well. Slowly pour the beer into the bowl while whisking gently to form a batter. You should achieve a pancake-like batter consistency.
2. Fillet down the fish, try not to cut beyond a 2cm-thick fillet.
3. Coat fish with beer batter and some seasoned flour, then deep fry in a pot of heated oil. Fry for about 4-5 minutes, or till golden brown.
4. Serve fish with chips and tartare sauce on the side.