Rick Stein’s fish and chips
Rick Stein shares his secret recipe for classic fish and chips
- Added on May 21, 2012
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Serves 4
Supported by
- You will need
- Method
For the mustard mayonnaise
-
-
- Egg 1, or 2 egg yolks
- White wine vinegar 2 tsp
- Salt ½ tsp
- Oil 300ml, sunflower or olive
-
For the fish and chips
-
- Plain flour 240g
- Baking powder 3½ tsp
- Ice-cold water 270ml
- Floury potatoes 900g
- Sunflower oil for deep frying
- Thick cod fillets 4 x 175g
- Salt and pepper to season
For the tartare sauce
- Green olives 1 tsp, finely chopped
- Gherkins 1 tsp, finely chopped
- Capers 1 tsp, finely chopped
- Chives 2 tsp, chopped
- Parsley 2 tsp, chopped
- Mustard mayonnaise half the prepared quantity
- To make the tartare sauce in a machine: put the whole egg, vinegar and salt into a liquidiser or food processor. Turn on the machine and then slowly add the oil through the hole in the lid until you have a thick emulsion.
- To make the batter, mix the flour, 1 tsp of salt and the baking powder with the water. Keep cold and use within 20 minutes of making.
- Pre-heat the oven to 150ºc/gas 2. Line a baking tray with plenty of kitchen paper and set aside.
- Peel the potatoes and cut them lengthways into chips 1 cm thick. Pour some sunflower oil into a large deep pan until it is about a third full and heat it to 130ºc. Drop half the chips into a frying basket and cook them for about 5 minutes, until tender when pierced with the tip of a knife but not coloured. Lift them out and drain off the excess oil. Repeat with the rest of the chips and set aside.
- To fry the fish, heat the oil to 160ºc. Season the cod fillets with salt and pepper and then dip into the batter. Fry, 2 pieces at a time, for 7–8 minutes, until crisp and golden brown. Lift out and drain on the paper-lined tray. Keep hot in the oven while you cook the other 2 pieces.
- Raise the temperature of the oil to 190ºc and cook the chips in small batches for about 2 minutes, until they are crisp and golden. Lift them out of the pan and given them a shake to remove the excess oil, then drain on kitchen paper and keep them hot while you cook the rest. Sprinkle with salt and serve them with the deep-fried cod.
From Rick Stein’s Seafood published by BBC Books, photo by Rebecca Bernstein.
You will need
For the mustard mayonnaise
-
-
- Egg 1, or 2 egg yolks
- White wine vinegar 2 tsp
- Salt ½ tsp
- Oil 300ml, sunflower or olive
-
For the fish and chips
-
- Plain flour 240g
- Baking powder 3½ tsp
- Ice-cold water 270ml
- Floury potatoes 900g
- Sunflower oil for deep frying
- Thick cod fillets 4 x 175g
- Salt and pepper to season
For the tartare sauce
- Green olives 1 tsp, finely chopped
- Gherkins 1 tsp, finely chopped
- Capers 1 tsp, finely chopped
- Chives 2 tsp, chopped
- Parsley 2 tsp, chopped
- Mustard mayonnaise half the prepared quantity
Method
- To make the tartare sauce in a machine: put the whole egg, vinegar and salt into a liquidiser or food processor. Turn on the machine and then slowly add the oil through the hole in the lid until you have a thick emulsion.
- To make the batter, mix the flour, 1 tsp of salt and the baking powder with the water. Keep cold and use within 20 minutes of making.
- Pre-heat the oven to 150ºc/gas 2. Line a baking tray with plenty of kitchen paper and set aside.
- Peel the potatoes and cut them lengthways into chips 1 cm thick. Pour some sunflower oil into a large deep pan until it is about a third full and heat it to 130ºc. Drop half the chips into a frying basket and cook them for about 5 minutes, until tender when pierced with the tip of a knife but not coloured. Lift them out and drain off the excess oil. Repeat with the rest of the chips and set aside.
- To fry the fish, heat the oil to 160ºc. Season the cod fillets with salt and pepper and then dip into the batter. Fry, 2 pieces at a time, for 7–8 minutes, until crisp and golden brown. Lift out and drain on the paper-lined tray. Keep hot in the oven while you cook the other 2 pieces.
- Raise the temperature of the oil to 190ºc and cook the chips in small batches for about 2 minutes, until they are crisp and golden. Lift them out of the pan and given them a shake to remove the excess oil, then drain on kitchen paper and keep them hot while you cook the rest. Sprinkle with salt and serve them with the deep-fried cod.