• 2 litres rice bran oil, for deep-frying
  • 4 Desire potatoes, peeled
  • 2 heaped tbsp plain flour
  • 1 heaped tbsp rice flour
  • 100 ml bottle cold pale ale
  • 4 flathead fillets, skin and bones removed
  • Lemon wedges, to serve

Tartare sauce

  • ½ French shallot, finely chopped
  • ½  red bird’s eye chili, seeded and finely chopped
  • 1 tbsp capers
  • ⅓ bunch dill, sprigs picked and finely chopped
  • Zest of 1 lemon
  • 6 heaped tbsp whole egg mayonnaise
  • 1½ tsp tobacco sauce
  • Salt and freshly ground black pepper

Skill Level



To make the tartare sauce, combine all the ingredients in a bowl, then refrigerate until needed.

Heat the rice bran oil in a deep-fryer or large saucepan until it reaches 180˚C.

Meanwhile, slice the potatoes into medium-sized wedges or chips and pat with paper towel to dry up any excess moisture.

When the oil has reached temperature, cook the chips, in batches if necessary, for 5 minutes or until golden and crisp. Drain on paper towel and keep warm.

Place the flours in a bowl and whisk to combine. Whisk in the beer until just combined. Dip the fillets in the batter one by one and slowly place in the oil, one at a time. Cook for 3 minutes or until golden and crisp. If necessary, drop the chips in the hot oil and cook again for 1 minute to reheat and crispen up. Drain on paper towel. Serve the fish and chips with tartare sauce and lemon wedges.

Watch The Recipe

Andy Allen

Author Andy Allen

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