The Ultimate Fish and Chips Masterclass

Overview

This masterclass reveals how to create authentic British fish and chips, focusing on precise temperature control and dedicated double-frying techniques. It details preparing Maris Piper potato chips, crafting a light Yorkshire batter with brown ale, and frying cod fillets to achieve a shatteringly crisp crust. The video also includes recipes for traditional homemade tartar sauce and mushy peas.

Ingredients

• 1.5 kilograms Maris Piper potatoes
• 4 liters heavily salted water
• Beef dripping or neutral oil (for frying)
• 240 grams plain all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon fine sea salt
• 330 milliliters ice-cold brown ale (at 4 °C / 39 °F)
• 4 (170-gram) skinless cod fillets
• 30 grams seasoned flour
• Frying oil (for fish)
• 10 grams flaky sea salt (for chips)
• Generous splash of malt vinegar
• 120 grams quality mayonnaise
• 30 grams finely chopped cornichons
• 15 grams minced capers
• 10 milliliters fresh lemon juice
• 400 grams marrowfat peas (soaked overnight)
• 500 milliliters water
• 15 grams unsalted butter
• Heavy pinch of salt (for peas)

Instructions

1. Peel 1.5 kg Maris Piper potatoes, cut them into batons exactly 1.5 centimeters thick, and rinse them under cold water to remove surface starch.
2. Drop the potatoes into 4 liters of heavily salted water and parboil them for exactly 8 minutes at a rolling boil of 100 °C / 212 °F.
3. Drain the potatoes carefully and steam-dry them on a wire cooling rack for 15 minutes.
4. For proper chips, heat your beef dripping or neutral oil to a moderate 130 °C / 265 °F.
5. Lower the steam-dried chips into the fat and blanch them for exactly 8 minutes until completely soft but pale; use a spider to lift them out and cool them on a wire rack for at least 30 minutes at room temperature.
6. For the batter, whisk 240g plain all-purpose flour, 1 teaspoon baking powder, and half a teaspoon fine sea salt in a large bowl.
7. Pour in exactly 330ml ice-cold brown ale (kept at 4 °C / 39 °F) and whisk gently; lumps are fine, but avoid overmixing.
8. Rest the batter in the fridge for 15 minutes to hydrate the flour.
9. Pat four 170g skinless cod fillets bone-dry with a paper towel, then dredge them in 30g seasoned flour.
10. Heat your frying oil to a roaring 185 °C / 365 °F.
11. Dip the floured fish into the rested batter, letting the excess drip off for exactly 3 seconds, then gently lower the fillet into the oil, swimming it away from you.
12. Fry the fish for exactly 6 minutes, flipping once, until deep golden brown, then rest the fish on a rack for 2 minutes.
13. While the fish rests, crank the oil temperature up to 190 °C / 375 °F.
14. Drop the cooled, blanched chips back in for their second fry and cook them for exactly 4 minutes until they develop a thick, golden brown, crispy crust.
15. Drain the chips quickly on paper towels, then immediately toss them in a stainless bowl with 10g flaky sea salt and a generous splash of malt vinegar while piping hot.
16. For tartar sauce, combine 120g quality mayonnaise with 30g finely chopped cornichons, 15g minced capers, and 10ml fresh lemon juice; stir and chill.
17. For traditional mushy peas, take 400g marrowfat peas (soaked overnight) and simmer them in 500ml water at 90 °C / 195 °F for exactly 20 minutes.
18. Mash the peas with 15g unsalted butter and a heavy pinch of salt until thick and vibrant.

In this video

• Authentic fish and chips require precise temperature control, dedicated double-frying, and a deep understanding of starch hydration.
• Maris Piper potatoes, cut into 1.5 cm batons, are ideal for chips due to their perfect dry matter content.
• Potatoes must be parboiled for exactly 8 minutes at 100 °C / 212 °F and then steam-dried for 15 minutes.
• Chips are double-fried: first blanched for exactly 8 minutes at 130 °C / 265 °F, then cooled for at least 30 minutes to set the starch.
• A proper Yorkshire batter combines 240g plain all-purpose flour, 1 teaspoon baking powder, half a teaspoon fine sea salt, and 330ml ice-cold brown ale (at 4 °C / 39 °F).
• Gentle whisking is crucial for the batter, as overmixing develops gluten and makes it heavy; lumps are perfectly fine.
• Skinless cod fillets should be patted bone-dry, dredged in seasoned flour, and then fried in 185 °C / 365 °F oil for exactly 6 minutes, flipping once.
• The second fry for chips is at 190 °C / 375 °F for exactly 4 minutes, ensuring a thick, golden brown, crispy crust.
• Hot chips must be immediately tossed with 10g flaky sea salt and a generous splash of malt vinegar so the salt sticks.
• Homemade tartar sauce and mushy peas, made from soaked marrowfat peas, provide essential contrasting flavors to the fried elements.

Frequently asked questions

What kind of potatoes are best for homemade chips?

Maris Piper potatoes are recommended for their ideal dry matter content, which helps achieve fluffy interiors and crisp exteriors for your chips.

What is the secret to perfectly crispy fish batter?

The key to a shattering, lacy batter is using ice-cold brown ale kept at 4 °C / 39 °F, gentle whisking to avoid overmixing, and resting the batter in the fridge for 15 minutes.

Why do chips need to be double-fried?

Double-frying allows chips to achieve a fluffy interior and a glass-like exterior; the first blanch softens them, and the second fry creates the thick, crispy crust.

How long should fish be fried for fish and chips?

Cod fillets should be fried for exactly 6 minutes at 185 °C / 365 °F, flipping once, until they are deep golden brown and cooked through.

What are the traditional side dishes for fish and chips?

Traditional sides include homemade tartar sauce, made with mayonnaise, cornichons, capers, and lemon juice, and mushy peas, prepared from soaked marrowfat peas mashed with butter and salt.