"There are few other dishes that come with so much expectation and nostalgia. It's so important at Saint Peter that the fish and chips gets put on a pedestal as a dish of importance and luxury," says Josh Niland. "Gone are the days of having wishy-washy defrosted white fish in limp pale batter and frozen chips. The key to fantastic fish and chips is obviously a great fish that's suited to coating in a batter and deep-frying. Fresh pink ling is a perfect fish for battering - it's robust, has a dense compact flesh with little sinew, good amount of fat, sweet-tasting flesh, few pin bones and can be readily found. The batter is also hugely important. Having worked with Heston Blumenthal as a stagiaire, I got to see his fish and chips and was blown away by the logic of using vodka in a batter. It makes sense - more alcohol content means it burns away faster, resulting in a very crisp and delicious batter. Fish and chips would be incomplete without a good tartare sauce; our tartare, made with yoghurt instead of mayonnaise, is a much cleaner, lighter sauce." Start this recipe a day ahead to soak the chips.
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