INGREDIENTS:

For the triple-cooked chips

1.2kg Maris Piper potatoes

3 litres groundnut oil, for frying

Salt

Sea salt flakes

For the tartare sauce

50g gherkins, finely diced

50g capers, finely diced

45g shallots, finely diced

250g mayonnaise

15g tarragon

13g flat lead parsley leaves

13g chervil leaves

Squeeze fresh lemon juice

For the fish

200g plain flour

200g white rice flour, plus extra for dusting

1 tsp baking powder

1 Tbsp honey

300g vodka

300g lager

3 litres groundnut oil, for frying

4 Aquna Murray cod fillets, skinless and deboned (approx. 120g each)

Salt and freshly ground black pepper

Lemon wedges, to serve

METHOD:

Wash and peel the potatoes and trim into 1.5cm thick chips. Rinse under cold running water for 2-3 minutes, then drain. Bring a large pan of salted water to the boil (add 10g of salt per litre of water) and add the chips. Simmer on a moderate heat until the chips have almost broken up. Remove the chips using a slotted spoon and place on a cooling rack set over a tray, leaving to cool. Place in the fridge and chill completely. To cook the chips, heat the oil in a large pan to 160 degrees Celsius, using a thermometer probe to check the temperature. Add the chips and cook until slightly coloured with a dry appearance, approximately 20 minutes. Remove the chips with a slotted spoon and drain off excess oil. Place them on a cooling rack and allow to cool. Place in the fridge and chill completely.

To make the tartare sauce, combine the finely diced gherkins, capers and shallots with the mayonnaise. Finely chop and stir in all the herbs, seasoning the mixture with a squeeze of fresh lemon. Keep covered in the fridge until needed.

Combine the flours and baking power in a bowl. Mix the honey and vodka in a separate bowl and add the flour, mixing well to form batter. Add the lager, stirring until just combined. Transfer the batter to a cream whipper, charged with three CO2 charged. Place the cream whippers in the fridge for 30 minutes.

To cook the fish, heat the oil in a large pan to 180 degrees Celsius. Pat the cod fillets dry with kitchen paper. Season with salt and freshly ground black pepper and dust with a little rice flour. Shake off any excess flour. Remove the cream whippers from the fridge and shake well. Squirt the batter into a bowl. Dip each fillet into the batter until completely coated and lower into the hot oil. While cooking, drizzle a small amount of extra batter to ensure a crispy layer. Once golden, carefully turn the fish and cook for another minute, repeating the addition of batter on top. Once golden brown, remove the fish with a slotted spoon. The internal temperature of the fish should read 40 degrees Celsius when probed. The residual heat will allow the fish to cook to 45 degrees Celsius. Repeat with the remaining fillets.

To finish the chips, reheat the same oil (used to blanch them) to 190 degrees Celsius and add the chips, cooking until golden brown, approx. 5 minutes. Drain well and season with a mixture of salt and sea salt flakes.

Serve the fish and chips with the tartare sauce. If you have an atomiser at hand, decent a little pickling juice or white-wine vinegar into it and lightly spray onto the fish and chips.

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