Friday Night Takeaway Fish & Chips

Mike Reid


  • 50g rice flour
  • 50g ‘00’ flour, plus extra for dusting
  • 200ml Beer
  • salt and freshly ground black pepper
  • 200g Whiting  fileted
  • 4 large potatoes, Dutch cream ideally

For the Tartare Sauce

  • 3 Egg yolks
  • 1 Tsp Dijon mustard
  • 1 Tbsp Rice Vinegar
  • 200ml vegetable oil
  • 50ml Olive oil
  • 1 tbsp capers, drained and chopped
  • 1 tbsp gherkins, drained and chopped (Keep some of the juice for the mayonnaise)
  • ½  small shallot, finely chopped
  • squeeze of lemon juice
  • 1 tbsp chopped fresh parsley



  1. Peel and wash your potatoes. Bring them to the boil in salted water and par cook them until the knife slips in the outside but there is still a little resistance in the middle.
  2. When you strain them off in your collider let the outside ruffle a bit, this will enable you to get a crispier chip. Set to one side until needed.
  3. To make your batter, mix your flours together and slowly pour in your beer. Combine well and season lightly with salt and pepper. 
  4. Bring your oil to 180*. First fry your chips until nice and golden and crispy on the outside. Then dip your fish into your batter and place into your hot oil carefully releasing it away from yourself. Repeat this process until all the fish is done and beautifully cooked. 
  5. To make the tartare sauce, in a blender or using hand whisks (or good old fashioned muscle), whisk up your eggs with your mustard, lemon juice and vinegar.
  6. Slowly add in your oil to emulsify *note* if it looks too thick or like it will split then add a little water as you go.
  7. Add in your shallots, gherkins and capers and then fold through your parsley and season to taste.
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