Michael Weldon's fish and chips with potato cakes and yoghurt tartare

Homemade fish and chips doesn’t get much better than this. Served with a creamy yoghurt tartare sauce, Michael Weldon’s classic fish and chips is sure to be a hit.

Michael Weldon's fish and chips

Serves

4

Prep

25m

Note: + cooling & 1 1/2 hours chilling time

Cooking

1h 15m

Ingredients

  • 6 large Red Royale potatoes, cut into 1.5cm batons
  • Sunflower oil, to deep-fry
  • 2 cups (300g) plain flour
  • ½ cup (75g) potato flour
  • 1 tsp baking powder
  • 2 cups (500ml) beer or non-alcoholic beer
  • 1 cup (250ml) soda water
  • ¼ cup (60ml) white vinegar
  • 2 large Red Royale potatoes, extra, peeled
  • 4 (about 500g) white fish fillets (such as pink ling or basa)
  • Plain flour, extra, to dust
  • Chicken salt, to serve
  • Lemon wedges, to serve

Yoghurt tartare

  • 11/2 cups (420g) Greek-style yoghurt
  • ¼ cup (50g) capers, finely chopped
  • ¼ cup (45g) finely chopped cornichons
  • 1 shallot, finely chopped
  • ¼ bunch dill, finely chopped
  • ¼ bunch chives, finely chopped
  • ¼ bunch tarragon, coarsely chopped
  • 1 tsp Frank's Original Red Hot Sauce (optional)
  • 1 lemon, juiced

Method

Step 1

Place a wire rack over a baking tray. Cook the chips in a large saucepan of boiling water for 10 mins or until just tender. Drain well. Arrange in a single layer on wire rack. Place in the fridge for 1 hour to chill.

Step 2

Add enough oil to a wok or large saucepan to come halfway up the side of the wok or pan. Heat to 130°C over medium-low heat (when oil is ready, a cube of bread turns golden brown in 30 secs). Cook the chips, in 4 batches, for 5 mins or until light golden and crisp. Transfer to a baking tray lined with paper towel. Place in the fridge to chill. Reserve oil in the wok or pan.

Step 3

Meanwhile, to make the yoghurt tartare, combine the yoghurt, capers, cornichons, shallot, dill, chives, tarragon, hot sauce, if using, and lemon juice in a medium bowl. Season. Place in the fridge until needed.

Step 4

Combine the combined flour and baking powder in a large bowl. Season. Add the beer, soda water and vinegar and stir until just combined. Place batter in the fridge for 30 mins to rest.

Step 5

While the batter is resting, place extra potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 mins or until potato is just tender. Drain well. Cool slightly. Cut into 1cm-thick slices.

Step 6

Reheat oil in the wok or pan to 180°C over medium heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Dust the potato slices with a little flour. Dip into the batter, 1 at a time, allowing excess batter to drain. Carefully add to the hot oil and cook, in 3 batches, for 3 mins or until golden brown and potato is tender. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with chicken salt. Loosely cover with foil to keep warm.

Step 7

Dust the fish with a little flour. Dip into the batter, 1 at a time, allowing excess batter to drain. Carefully place the fish in the hot oil and cook, in 2 batches, for 5 mins or until golden brown and fish is just cooked through. Transfer to a wire rack over a baking tray lined with paper towel. Season.

Step 8

Cook the chips in the hot oil, in 3 batches, for 3 mins or until golden brown and crisp. Transfer to a plate lined with paper towel. Season with chicken salt.

Step 9

Arrange the potato cakes, chips and fish on a serving platter. Serve with yoghurt tartare and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.