AD | Classic British fish & chips with @fentimansltd Dandelion & Burdock – one of the UK’s favourite strong flavours. For the fish: 2 cod fillets 200g plain flour 150ml beer 150ml vodka (this is the secret to a CRISPY batter) 1/2 tbsp baking power 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp cayenne pepper For the Tartar: 250g mayonnaise 1 tbsp finely chopped red onion 1 tbsp finely chopped capers 1 tbsp finely chopped gherkins 1 tbsp lemon juice 1 tsp dijon mustard Little splash of Worcestershire sauce 1 tsp finely chopped dill 1 tsp finely chopped chives 1 tsp finely chopped parsley For the chips: 2-4 potatoes Neutral oil for frying Mix all of the ingredients together for the tartar sauce and put this to one side. Fill a large saucepan halfway and preheat to 220°c. For the fish batter, combine the plain flour, baking powder, salt, pepper, garlic powder and cayenne in a large bowl. Pour over the beer and vodka then gently mix until you have a thick batter - don’t worry if there’s a few lumps! Pat the cod dry then dip the fish firstly into a little plain flour then into the batter. Fry the fish for 5-7 minutes or until the outside is golden brown and the fish is cooked through (45°c internal temp). Strain on a paper towel and season with a little flakey salt. For the chips, preheat the oil to 190°c and cut the potatoes into thin matchsticks. Add the potatoes to a large bowl full of cold water and give them a good rinse to remove the starch. Pat dry using a paper towel and fry in small batches for 3-4 minutes or until golden, brown & crisp. Drain on a paper towel and season with salt immediately. Serve the fish & chips with a cold glass of Fentimans Dandelion & Burdock which has just been voted one of the UK’s top strong flavours!! Under the likes of pickles at the top (47.8%), brown sauce (45.5%), marzipan (39%), liquorice (38.4%), olives (37.8%), marmite (38.3%) & dandelion & burdock (33.05%).