Jamie Oliver’s Fish and Chips Recipe

Preheat the oven to 200°C/400°F/gas 6.

Peel the potatoes, cut into batons and parboil in salted boiling water for 8 minutes.

Drain in a colander and leave to steam dry for a couple of minutes, then return to the pan.

Drizzle with olive oil, season with salt and pepper and sprinkle with flour (not too much).

Give the pan a good shake to chuff up the potatoes (this will help to make them crispy), then tip onto a baking tray and roast in the hot oven for around 20 minutes, or until golden and crispy.

To make the tartare sauce, mix all the ingredients together in a bowl, then season to taste and set aside.

When ready to cook the fish, mix the cornflour, plain flour and baking powder in a large bowl, season, then whisk in the beer (the batter should be the consistency of double cream).

Fill a large deep saucepan one-third full of oil and heat to 180°C/350°F (or use a deep-fat fryer). Preheat your oven to its lowest setting.

Preheat your grill to high.

Using a pair of tongs, dip a fillet of fish into the batter so it’s completely coated, then let any excess drip off (you want a nice even coating – too much batter and it’ll be soggy, too little and it won’t be crispy). Carefully lower into the hot oil and repeat, frying 2 pieces at a time for 4 to 5 minutes, or until golden, crisp and cooked through.

Using a slotted spoon, remove the fish from the oil, drain on kitchen paper, sprinkle with salt and keep warm in the oven while you cook the remaining fish.

Serve the fish with the chips, tartare sauce and some mushy peas if you like.