Fish and Chips

The recipe

Instructions

1. 1
   Cut chips into thick wedges. Boil 4 minutes, drain, dry well. Heat oil to 130°C, fry chips 5 minutes (don't brown). Drain.
2. 2
   Whisk flour, baking powder, salt and beer to a thick batter. Rest 10 minutes.
3. 3
   Crank oil to 180°C. Dip fish in batter, lower in carefully. Fry 6 minutes until golden and crisp. Drain.
4. 4
   Re-fry the chips at 180°C for 4 minutes until deep golden.
5. 5
   Boil peas 3 minutes, mash with butter and salt. Mix mayo with chopped capers and lemon for tartare. Plate everything.

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