They're CHIPS. Not fries. And Barry will fight you on it 🐟🍟🇬🇧 Proper British beer-battered fish & chips with homemade tartar sauce — shatteringly crispy from double-fried chips and a splash of vodka in the batter. Chippy tea sorted, no seaside required. 📌 Save this for your next chippy tea / fakeaway at home. Settle a debate for me: malt vinegar or ketchup on your chips? 👀 (one of those gets you barred 😂) And… cod or haddock? — FULL RECIPE (serves 2–3) — CHIPS & FISH - 4–5 large Maris Piper potatoes - 3–4 cod fillets (halved if large) - Flaky sea salt - Zest of 1 lemon - Neutral oil, for frying BATTER - 200g plain flour - 130g rice flour - 1 tbsp baking powder - 1 tbsp turmeric - 2 tsp salt - 350–400ml cold beer - 2 tbsp vodka TARTAR SAUCE - 240g mayonnaise - 60g soured cream - Chopped chives & parsley - 1 small gherkin, finely chopped - 1 tbsp capers, chopped - A little fresh dill - ½ small shallot, finely chopped - Salt & black pepper - Splash of malt vinegar - Squeeze of lemon METHOD 1. Cut unpeeled Maris Pipers into thick, even chips. Parboil in heavily salted water ~10 min until tender but still holding their shape. Drain, spread on a paper-lined tray and chill in the fridge 2–3 hrs to dry out. 2. Season the cod with salt and lemon zest and chill. Mix all the tartar ingredients; taste and sharpen with extra vinegar/lemon. 3. Heat oil to 165–175°C. Fry the chips until lightly crisp but still pale, then lift back onto the tray. 4. Whisk the flours, baking powder, turmeric and salt, then stir in the beer and vodka until smooth. Lightly flour the cod, dip in batter, let the excess drip off and fry at ~175°C, drizzling a little extra batter on top for crispy bits. Fry until golden and salt straight away. 5. Crank the oil to 180–190°C and fry the chips a second time until deep golden and crisp (seconds!). Salt immediately. Serve with the tartar, lemon wedges and loads of malt vinegar. #fishandchips #fishandchipstraditionalrecipe #aifood #britishfood #FoodTok - @easysimple_life