Fish and Chips with Homemade Tartare Sauce

Ingredients

• 4 large potatoes, peeled and cut into thick chips

• 4 thick white fish fillets

• 1 cup plain flour

• 1 cup beer

• Vegetable oil for frying

• Salt and vinegar to serve

  
  

Instructions

1. First things first, let’s get those chips sorted. Peel and chop your potatoes into thick chips – none of those skinny fries here, thank you very much! Parboil them for about 5 minutes, then drain and let them dry completely on a kitchen towel. Once they’re dry, fry them in hot oil until they’re golden and crispy. Sprinkle with salt and vinegar, and you’ve got yourself the perfect chip.
   
   
2. Now, onto the main event – the fish. Grab your thick white fish fillets and season them with salt and pepper. In a bowl, mix together the plain flour and beer to create a batter. Dip the fish fillets into the batter, making sure they’re completely coated, then fry them in hot oil until they’re golden brown and cooked through.
   
   
3. And let’s not forget about the star of the show – the homemade tartare sauce. Mix together mayonnaise, chopped pickles, capers, and a squeeze of lemon juice. Give it a taste – if it needs a little more tang, add some more lemon juice.