Fish And Chips Recipe

Prepare and blanch

Cut potatoes into thick chips (about 1–1.5 cm / 3/8–1/2 in thick). Rinse in cold water until water runs clear to remove excess starch. Pat dry thoroughly with kitchen towels. Heat half the frying oil in a deep heavy-bottomed pan or deep fryer to 150°C (300°F). Fry the chips in batches for 5–7 minutes until soft but pale and not browned. Remove and drain on paper towels.

Final fry

Increase oil temperature to 185°C (365°F). Fry the blanched chips in batches for 3–5 minutes until golden and crisp. Drain on paper towels and immediately toss with sea salt to taste (about 1 tbs total). Keep warm in a low oven (100–120°C) if necessary.

Prep prawns

Pat prawns dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. If tails are long, leave them on for presentation. Chill prawns in the fridge for 10 minutes while making batter to keep batter cold.

Make tempura batter

In a bowl combine 3 tbs plain flour, 3 tbs cornstarch, and 2 tbs rice flour (if using). Add a pinch of salt. Pour in 180 ml iced sparkling water and stir just until combined — a few lumps are fine. Keep batter cold (place bowl over an ice bath if available). Do not overmix to maintain a light, airy batter.

Fry prawns

Heat the frying oil to 180–185°C (355–365°F). Dust prawns lightly with a little plain flour, dip each into the cold batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in small batches for 2–3 minutes until batter is pale golden and crisp. Remove to a wire rack or paper towel to drain. Serve immediately alongside chips.

Place frozen peas in a small saucepan with 2–3 tbs water. Heat gently until just simmering, then turn off heat. Add butter, chopped mint (if using), 1/2 tsp salt and 1/4 tsp black pepper. Using a potato masher or fork, mash peas to preferred consistency (slightly chunky to smooth). Adjust seasoning. Keep warm until serving.

Combine 120 g mayonnaise with chopped cornichons, chopped capers, 1 tbs lemon juice, minced shallot, chopped parsley and 1/2 tsp Dijon mustard in a small bowl. Season with 1/4 tsp black pepper and taste for salt (add a pinch if needed). Chill for at least 10 minutes to let flavors meld.

Halve and pit the avocado, scoop out flesh and slice or dice. Toss mixed leaves with 1 tsp olive oil, 1/2 tbs lemon juice and 1/4 tsp salt. Gently fold in avocado just before plating to avoid browning.

Arrange a generous portion of hot chips on each plate. Place 3 battered prawns on top or alongside. Spoon a portion of mushy peas to the side and a small bowl or dollop of tartar sauce. Add a handful of dressed mixed leaves with avocado. Garnish with chopped parsley and lemon wedges. Serve immediately with malt vinegar on the side if desired.