Fish and Chips

Fish and Triple Cooked Chips by Chef Maxwell

Indulge in the expertise of Chef Maxwell, a friend of Wright Brothers Wholesale, with his fish and triple cooked chips recipe. Learn how to elevate this classic British dish in the comfort of your own home. 

Watch tutorial 

  • Time 60minutes
  • Serves 2
  • Difficulty Average


55 grams plain flour, plus 10 grams for dredge

55 grams cornstarch

teaspoon baking powder

Sea salt, to taste

1 pinch freshly ground black pepper, to taste

160 gram cup of dark beer, cold

4 pieces, 200 gram Cod fillets

1kg potatoes, peeled

2 litre vegetable oil, for frying

Tartare Sauce:

250g Mayonnaise

1 Tbl pickles

1 Tbl Caper

1 Tbl Shallot

1 Tbl Parsley

1 Tbl Dill

1 Tbl Tarragon

1 Tbl Lemon Juice

Salt and pepper 


  1. Start by making the batter; mix flour, cornstarch, baking powder, salt, pepper, and beer until a few lumps remain. Let it rest in the fridge for at least 30 minutes.
  2. Cut potatoes into thick 1/2” chips and rinse under cold water to remove some starch.
  3.  Boil chips in salted water for 3 minutes; they should not be fully cooked. Chill in the fridge.
  4. Fry cooled chips in 180C oil for about 3 minutes until cooked through. Refrigerate again.
  5. Prepare tartare sauce by chopping ingredients and mixing. You can use store-bought mayonnaise or homemade from a previous video.
  6. Before cooking, take the fish out of the fridge 10-15 minutes before, pat it dry, season with salt and pepper.
  7. Dredge fish fillets in a flour, salt, and pepper mixture, then dip into the batter.
  8. Fry fish in 180C oil for about 6 minutes, ensuring the temperature is maintained.
  9. Remove, drain on a paper towel, and season with Maldon salt.
  10. Fry the chips again at 200C for about 5 minutes until golden and crispy. Strain and salt. Enjoy your perfectly crispy fish and chips!

All Recipes