Fish & Chips with Tartare Sauce

Serves 2

INGREDIENTS:

thin fillets of cod or haddock (each weighing around 140g)

3 tablespoons plain flour

Vegetable oil for frying

2 baking potatoes, peeled and cut into 1cm chips

2 tablespoons plain flour

Sea salt and freshly ground black pepper

For the beer batter:

175g plain flour

50g cornflour

1 teaspoon baking powde

r½ teaspoon fine salt

285ml cold lager beer

For the tartare sauce:

100g mayonnaise

2 tablespoons capers, drained and chopped

2 tablespoons gherkins, drained and chopped

squeeze of lemon juice

1 tablespoon tarragon, finely chopped

1 tablespoon parsley, finely choppe

METHOD:

1. Preheat the oven to 170c/325f/gas mark 3

2. Bring a large pan of salted water to the boil and add the chips.Boil for 4 minutes. Drain, pat dry and leave to cool for 5 minutes while you make the beer batter and tartare sauce.

3. For the batter put the flours, salt and baking powder in a large bowl and make a well in the middle. Gradually whisk in the beer to make asmooth batter.

4. Make the tartare sauce by combining all the ingredients and seasoning to taste. Set aside.5.Half fill a large heavy bottomed saucepan large enough to hold the fillets of fish with vegetable oil and heat to 180oC