Classic British Fish & Chips

🐟 Crispy Fish & Chips Batter Batter — for about 1 kg fish 200 g flour 50 g cornflour 10 g baking powder 5 g salt 250 ml very cold lager 100 ml very cold sparkling water 👩‍🍳 Method Dry the fish extremely well with paper towel. Season lightly with salt. Dust the fish with a very thin layer of flour. Shake off excess. Mix flour, cornflour, baking powder, salt and pepper. Add ice-cold beer + sparkling water. Whisk only until combined. Don’t overmix a few small lumps are fine. Keep the batter very cold until frying. Dip the floured fish into batter and allow excess to drip off. Fry immediately at 175–180°C. Fry until deep golden and crisp: Thin fillet: 4–5 min Thick fillet: 5–7 min Drain on a wire rack, not directly on paper towel, so the bottom stays crispy. 🥣 Restaurant-Style Tartare Sauce 500 g Mayonnaise — 350 g Gherkin/pickle, finely chopped — 60 g Capers, finely chopped — 30 g Red onion or shallot, finely chopped — 25 g Fresh parsley, chopped — 15 g Lemon juice — 15/20 ml Dijon mustard — 10 g Black pepper — 1 g Salt — 2/3 g Sugar — 3/5 g (optional)