Serve with your homemade tartar sauce and a wedge of lemon!


  • Sunflower oil, for deep frying
  • 350g white fish fillets, use sustainable fish, pinboned
  • Brine for fish - 100g water, 150g salt, 100g sugar
  • 200g flour, for dusting
  • 225g beer
  • 25g vodka
  • 200g flour
  • 8g salt
  • 5g baking powder
  • 900g potatoes, peeled and sliced into chips
  • 1 lemon, cut into wedges
  • For the Tartar Sauce:
  • 50g cornichons, roughly chopped
  • 50g capers, roughly chopped
  • 1 shallot, finely chopped
  • 1 tsp chopped parsley, tarragon, chives and chervil
  • 125g mayonnaise
  • Juice of ½ lemon
  • Salt and pepper



  1. For the Tartar Sauce, combine all the ingredients and season to taste. Store in the fridge until needed.
  2. Turn on your deep fat fryer and set to 185C.
  3. Whisk together the water, salt and sugar to make the brine. Place the fish portions in the brine and leave for 14 minutes. Remove the fish from the brine and dry with a towel. Place on a tray and refrigerate until needed.
  4. Combine the beer and vodka in a bowl. Whisk in the flour, salt and baking powder until fully incorporated and smooth.
  5. Place the dusting flour in a container and also the batter. Season your fish portions with salt and pepper and firstly place in the four, then into the batter.
  6. Using a spoon make sure the fish is fully coated in the batter. Shake off the excess and slowly place into the deep fat fryer.
  7. Slowly cook the fish until golden brown and the bubbles are slow.
  8. Drain the fish well. You can keep the fish in a preheated oven whilst you cook the chips. This will keep them crisp and warm.
  9. Meanwhile, you can parboil your chips in boiling salted water until soft but maintaining their shape. Drain the chips well and leave them to dry completely and stop steaming.
  10. Fry the chips in the same oil that you cooked the fish in until golden and crisp.
  11. Remove from the fryer and drain well on kitchen paper. Season with salt and serve.
  12. Serve the fish and chips with the homemade tartar sauce and a wedge of lemon.