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Ultimate Fish and Chips
A step‑by‑step guide to the classic British favourite – crispy, double‑fried chips paired with beer‑battered cod, homemade chunky tartar sauce and buttery mushy peas. Uses beef dripping for authentic flavour and a vodka‑boosted batter for extra crunch.
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Cost Breakdown
Critical Success Points
- • Double‑fry the chips (first low‑temp, then high‑temp)
- • Maintain precise oil temperatures (150 °C then 180 °C)
- • Achieve ribbon‑like batter consistency with beer and vodka
- • Salt the fish and let rest for 1 hour before frying
- • Remove all pin‑bones from the cod
Safety Warnings
- • Hot oil can cause severe burns – use a deep‑fat fryer or heavy pot with a stable base.
- • Never leave heating oil unattended; temperature can rise quickly.
- • Handle raw fish with clean hands and sanitize surfaces to avoid cross‑contamination.
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