Fish and chips

Preparation method

1. Sift the flour into a large bowl and gradually whisk in the milk or water to give a smooth, thin batter with the consistency of single cream (you may not need all of the liquid). Season, to taste, with salt and freshly ground black pepper. (This batter can be made up to eight hours in advance and kept in the fridge until needed.)

2. Peel the potatoes, if preferred, then cut into square-sided chips each about 2cm/1in thick. Wash and dry the chips well and set aside.

3. Heat the sunflower oil in a deep-fat fryer to 140C/275F. Alternatively, pour the oil into a deep, heavy-based pan to a depth of 2cm/1in and bring to the same temperature on the hob, checking with a sugar thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

4. Add the chips to the oil, a few handfuls at a time, and cook for 8-10 minutes or until soft but not browned. Remove with a slotted spoon, drain well and set aside. At this point the chips can be cooled and placed in the fridge for up to 24 hours until needed.

5. Increase the temperature of the oil in the deep-fat fryer or pan to 180C/350F. Remove the basket from the fryer, if using. Dip a fish fillet in the batter to coat evenly, then carefully lower into the hot oil. Deep-fry for 3-4 minutes, or until crisp, golden-brown and cooked through, turning halfway through cooking. Remove and drain well on kitchen paper, then keep warm in a low oven while you cook the remaining fish in the same way.

6. To finish the chips, deep-fry them in batches again in the oil at 180C/350F for 6-8 minutes, until crisp and golden-brown. Drain on kitchen paper and season lightly with salt and freshly ground black pepper.

7. To serve, place the crisp battered fish on warm plates and sprinkle with sea salt and freshly ground black pepper. Serve with the chips, vinegar and a small bowl of tartare sauce for sharing.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4