Fish and Chips with Tartar Sauce This recipe features a simple version of Heston Blumenthal's famous beer batter and his renowned method for triple-cooked chips, which has become a staple in restaurants worldwide. Ingredients Fish and chips - 4 x 200g (7oz) portions of white fish suitable for frying (e.g., hake, snapper, flathead, or blue grenadier) - 8 large potatoes suitable for chips (e.g., Sebago, Russet Burbank, King Edward, Dutch Cream, Maris Piper, or Kennebec) - lemon wedges - scrunched
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Fish and Chips with Tartar Sauce This recipe features a simple version of Heston Blumenthal's famous beer batter and his renowned method for triple-cooked chips, which has become a staple in restaurants worldwide. Ingredients Fish and chips - 4 x 200g (7oz) portions of white fish suitable for frying (e.g., hake, snapper, flathead, or blue grenadier) - 8 large potatoes suitable for chips (e.g., Sebago, Russet Burbank, King Edward, Dutch Cream, Maris Piper, or Kennebec) - lemon wedges - scrunched
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