Battered Cod with homemade Tartar Sauce and Oven Chips. No deep fat fryer required!
Put the mayonnaise in a bowl with all the chopped ingredients
Stir well, then season to taste with salt and pepper
Cover and store in the fridge for up to 2-3 days as necessary
Pre-heat the oven to 250c or 230c fan oven - or as close as you can get if your oven doesn't heat to that temperature
Peel the potatoes
Cut them lengthwise in half, then cut lengthwise 1cm slices
Cut each slice into 1cm thick sticks
Put them into cold water to store
Heat a medium pan of water till it is boiling then add the potatoes, bring back to the boil and cook for 3 minutes
Drain the potatoes well
Put the oil, salt and pepper into a large bowl
Add the potato chips and mix well with your hands to coat with oil. This is best done while the potatoes are warm
Spread the potatoes out on a baking tray and put in the oven for 15-20 minutes, turning every 5 minutes
When the potato chips are golden brown all over and soft in the middle they are ready to serve
While the chips are cooking, make up the beer batter by sifting the flour, baking powder and a little salt and pepper into a mixing bowl. Add the beer bit by bit, using a balloon whisk to avoid lumps
Pat the fish dry with kitchen paper
Coat it with a little flour. I do this by putting a teaspoon of flour into a sieve held over the fish.
Put the oil into a saute pan or deep frying pan
10 minutes before your chips are due to be cooked, heat the oil until it is just starting to smoke. A small amount of batter should turn crispy golden brown in 30 seconds
Dip the fish in batter, making sure you coat all sides
Carefully place the fish in the oil and, using kitchen tongs, turn it once immediately
Reduce the heat of the oil a little and cook the fish for 3 minutes
Turn the fish once and cook for a further 3 minutes
Carefully remove the fish from the oil and drain on kitchen paper
If necessary keep warm until your chips are cooked. If you are cooking for more than two people or you have a pan that will only fit one fillet, then cook in batches. The fish will keep in a warming oven for up to 20 minutes or even in the oven with the chips for 5 minutes or so.
To serve four people, simply double the ingredients.