What you’ll need

For the fish:

150g plain flour
1 tsp sea salt
330ml beer, chilled
Fish of choice (see notes)
Sunflower oil, for deep frying

For the chips:

4 large floury potatoes (see notes), peeled and cut into thin wedges
2 tbs olive oil
2 tbs chopped rosemary

For the tartare sauce:

1 cup mayonnaise
Juice half lemon
1 tsp finely grated lemon rind
1 tbs chopped capers
1 tbs chopped cornichons (see notes)
1 tbs flat-leaf parsley, finely chopped
2 tbs sour cream

Notes

Fish: Opt for boneless, white fish fillets, such as whiting or flathead. Avoid fillets that are too thick or they will take too long to cook and may not fit inside your saucepan.

Floury potatoes: To make the ideal chips you need the perfect potato. Here, large, floury potatoes are the best option. Great, easy to find varieties include Pontiac, Desiree, King Edward and Russet.

Cornichons: Pick up a jar of these small, pickled gherkins from your supermarket of delicatessen. If unavailable, substitute with gherkins.

How to make fish and chips at home

Step 1: Make the sauce

Mix together all the ingredients in a small bowl. Cover with plastic wrap and refrigerate for at least an hour and up to 24 hours.

Step 2: Make the batter

To make the batter, sift the flour into a bowl. Add the salt and mix to combine. Make a well in the centre of the flour and slowly add the beer, whisking as you mix it together. Sieve the batter to remove any lumps, then place in the fridge for an hour to chill.

Step 3: Make the chips

Preheat the oven to 220C. Place the potatoes, olive oil, rosemary and a pinch of salt and pepper in a large bowl and toss to coat. Arrange in a baking dish and bake until crisp and golden, about 40 minutes.

Step 4: Heat the oil

Place enough oil into a deep fryer or large saucepan until it reaches a depth of 8 cm. Heat the oil over a medium heat until it reaches 180C. If you don’t have a thermometer, test a cube of bread. It should turn golden in 15 seconds.

Step 5: Fry the fish

Dust the fish fillets in a little extra flour, shaking to remove the excess. Dip one fillet into the batter, allowing the excess to drip off, then carefully lower it into the oil. Repeat with another fillet, allowing the fish to cook in batches. You may only be able to cook 2 to 3 fillets at a time. Cook, turning occasionally, for 4-5 minutes or until golden and cooked through. Drain well on paper towel then rest on a rack over extra paper towel to prevent the fish from turning soggy as you cook the remaining fillets. Repeat with the remaining fish.

Step 6: Serve it up

Remove the chips from the oven and sprinkle both the fish and the chips with a little extra sea salt. Serve the fish and chips with wedges of lemon and the homemade tartare sauce

Make it healthier

This recipe makes traditional fish and chips; however, if you’d prefer a healthier version, try following these tips:

Grill the fish: Skip the deep fryer and gently grill your fish instead.

Healthy tartare: Give the mayonnaise-based tartare a miss and make a similar sauce from yoghurt instead. Simply swap the mayonnaise with Greek yoghurt and omit the lemon juice for a similarly tangy – and guilt free – alternative.

Add a salad: No matter what recipe you choose, a salad is the perfect accompaniment to this fish and chip feast. Choose a green salad or whip together a simple grain salad of brown rice, lentils, tomatoes and lemon juice.