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You’ve been making fish and chips wrong – chefs share best way to do it
Here’s what chef Jack, son of Rick Stein, had to say:Firstly make your batter in advance of time, we sell ours online but you can make your own using flour and bicarbonate of soda.Make the batter 30 minutes before cooking and rest it.Next the fish, make sure to take it out of the fridge and let it come to room temperature.This stops the batter and fish from separating.Choose your favourite fish, for me it is hake, firm fleshed and sweet and very sustainable.Always finish the fish with sea salt, I use Cornish sea salt and for the adventurous some blended nori seaweed powder.Make your own tartare sauce – simply mix mayonnaise with chopped gherkins and capers with herbs like tarragon and flat leaf parsley.