Fish and chips

Method

Cut potatoes into 8mm chips and soak in cold water for 30 minutes to remove excess starch. Heat oil to 130 degrees Celsius and dry the chips thoroughly, then blanch in batches for 8-10 minutes until tender but not coloured; remove and drain on paper towels. Increase oil temperature to 190 degrees Celsius. Mix flour, cornflour, salt and pepper, then whisk in cold water to create a smooth batter. Pat fish dry, coat thoroughly in batter, and fry for 4-5 minutes until golden and crispy, turning halfway. Finish the chips by frying at 190 degrees Celsius for 2-3 minutes until golden and crispy. Serve immediately with lemon wedges and tartare sauce on the side.