The Ingredients

Fish & Batter

• 3–4 cod fillets, skin removed
• 150g plain flour (plus extra for dusting)
• 50g cornflour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1–2 bottles Innis & Gunn The Original

Chips

• 1.2kg Maris Piper potatoes
• 1 tbsp white vinegar
• Sea salt

Tartar Sauce

• 150g mayonnaise
• 1 tbsp gherkins, finely chopped
• 1 tbsp capers, finely chopped
• 1 tbsp parsley, chopped
• 1 tsp Dijon mustard
• Juice of ½ lemon

The Method

• In a large bowl, whisk together the flours, baking powder and salt. Gradually add cold The Original, whisking until smooth and thick - about the consistency of double cream. Keep chilled until needed. (Cold batter = crisp batter.)

• Peel and cut the potatoes into thick chips. Rinse, then soak for 10 minutes in cold water with vinegar. Drain and pat dry. Heat oil to 140°C, fry chips in batches for 6–8 minutes until soft but still pale. Drain and set aside.

• For the tartar, mix all ingredients and chill. For the peas, boil 3 minutes, drain, then mash with butter, cream, mint sauce, salt and pepper. Keep warm.

• Heat fryer to 180°C. Lightly dust fillets in flour. Holding each fillet with tongs, dip into the cold batter and carefully lower into the oil. Hold for 5–10 seconds before releasing to prevent sticking. Fry for 5–6 minutes, until golden, crisp, and floating. Drain on a rack.

• Return chips to the fryer at 180°C for 3 - 4 minutes until golden and crisp. Drain and season with salt.

Beer pairing:

Pour yourself a cold Innis & Gunn The Original to match. Its smooth vanilla and toffee notes play perfectly against the crisp batter and flaky fish, while the subtle oak finish cuts through the richness like a squeeze of lemon.