Fish & chips with tartare sauce

A traditional British favourite dish and this delicious recipe really can't be beaten for flavour

Serves: 4

What you need:

• 4 Young's Cod Fillets
• 2 egg yolks
• 1 tbsp Dijon mustard
• 3 tbsp white wine vinegar
• 200ml vegetable oil
• 1 tbsp capers, roughly chopped
• 4-5 green olives, chopped
• ½ red onion, chopped
• Small handful of parsley, finely chopped
• 6 tbsp plain flour
• 6 tbsp cornflour
• Pinch salt
• 400-500ml your favourite ale
• 1 lemon
• Maris Piper potatoes - enough for 4 people for chips, about 8 large potatoes, peel and cut into chunky chips

What you do:

1. Defrost the cod fillets
2. First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and whilst whisking, pour in the oil in a steady stream until you have a mayonnaise. Taste and season and add a squeeze of lemon. Then stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream.
3. Mix the flours together and whisk in enough ale and pinch of salt until you have a double cream consistency.
4. Heat a deep fat fryer to 190 degrees. Dip the cod in batter and drop carefully into the hot oil, which should immediately sizzle. Shake the basket gently so it doesn't stick and cook for about 3-5 minutes. Don't overload the basket or the oil will cool and you'll get soggy batter. Three pieces of fish at a time will be fine.
5. Cook the chips in oil heated to about 140 degrees for 8-9 minutes, so they're just cooked. Then put them back in the oil for a further 2-3 minutes at 190 degrees, so they crisp up at the last minute.

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