THE “BEST” FISH AND CHIPS WITH A SPICY TARTARE

For the fish:

• 2 whole John Dory fillets

For the chips:

• 3 large Sebago potatoes
  
• 200ml beer
  
• 200 ml sparkling water
  
• 150g flour

Equipment

• Cream gun canister – Number 2 charger

For the sauce:

• 100g Port Mahon Tartare sauce
  
• 100g Port Mahon Chipotle sauce

For the egg wash:

• 1 egg
  
• Water

John Dory:

1. Fillet the fish and discard the frame and bones.
2. Skin the fish.
   
3. Cut into 4 pieces, following the fillet of the Dory.
   
4. Dip the fish in flour, egg wash and foamed batter.
   
5. Fry at 180 degrees straight away for approximately 4 minutes.
   
6. Pat dry on a paper towel.
   
7. Season with sea salt

Egg wash:

1. Whisk together egg and water until desired consistency.

Spicy Tartare sauce:

1. Mix Port Mahon tartare sauce and Port Mahon chipotle sauce together until well combined.

Triple cooked chips:

1. Cut all ends off and form a rectangle shape.
   
2. Cut into 6 rectangle pieces (roughly 2 cm by 9cm long).
   
3. Cook from cold in salted water.
   
4. Bring to the boil and simmer for 6 minutes.
   
5. Take potatoes out and cool on a tray.
   
6. Fry for 5 minutes at 160 degrees.
   
7. Cool down.
   
8. Pre heat the fryer at 185 degrees and fry until golden in colour.
   
9. In a bowl, whisk the beer, water and flour together until well combined.
   
10. Pass through a chinois.
    
11. Fill the batter into a cream gun charger.
    
12. Charge twice with Number 2.