Dominic Chapman's fish and chips recipe is a true classic, taking the time to make proper mushy peas (using marrowfat peas, of course), a piquant tartare sauce, beautiful crispy chips and fantastic haddock.
Rinse well, cover with fresh water 3 in above the peas, bring to the boil and simmer for 20 minutes. Allow to cool and season with salt and pepper. Finish with fresh mint, parsley, lemon and adjust seasoning
Slowly start drizzling in the oil, whisk well until all the oil is used. If the mayonnaise becomes too thick, add a splash of water to thin out. Correct the seasoning and add the lemon juice to taste
To make the tartare sauce, measure out 100g of mayonnaise (you can save the leftovers for another dish) and fold in the rest of the ingredients. Taste for seasoning
For the chips, peel potatoes and cut chips to the required size. Rinse the chips under cold water for 5 minutes then store in water until required
1kg
potatoes, (chipping potatoes such as Maris Piper)
8
Fill a large pot with water, add the chips then place on stove with a lid on top. Bring the water to a simmer and cook until chips begin to soften and crack
9
Using a slotted spoon, carefully remove the chips from the pan and allow to steam on a tray in a single layer. Once they have stopped steaming they are ready for the next stage
10
Preheat the fryer to 145°C
11
Place a basket of chips in the fryer making sure that you do not overfill the basket. Cook chips for 8 minutes – they must form a dry crust but have no colour. Once cooked, store on a tray in a single layer and allow to cool
12
Finish the chips at 190°C for another 8 minutes, or until they are golden brown and crisp. Season with salt and keep hot while cooking the fish
To cook the fish, dust the fillets in a light coating of flour then individually dip them into the batter. Transfer straight to the fryer as quickly as possible
14
Fry the fish for 5-6 minutes until golden brown and crispy. You may need to do this in two batches if your fryer is small to retain the heat of the oil
15
Drain on kitchen paper, season with salt and serve with the mushy peas, tartare sauce and wedges of lemon
