Beer Battered Cod, Homemade Tartare Sauce & Rooster Homestyle Chips

METHOD

1. Lay the cod fillets on an oven tray and sprinkle over the salt. Leave for 15 minutes, then wash off the salt and pat dry using kitchen towel.

2. Pop the Rooster Homestyle Chips into a hot oven and bake until golden and crisp. Sprinkle with a little salt.

3. Meanwhile, in a mixing bowl measure out 75g of the plain flour. Add the curry powder and baking powder, then form a well in the middle.

4. Whisk the eggs into the flour. Pour in a little of the real ale and whisk until a smooth paste is formed. Continue to slowly whisk in the remaining real ale to form a light batter, then season with salt and pepper.

5. Coat the cod fillets in the remaining flour and gently pat them to remove any excess.

6. Dip the coated cod into the batter and then gently lower the fish into a fryer heated to 180°C.

7. Fry the cod until golden. Carefully take it out of the fryer and leave to rest on a plate for 5 minutes while you make the tartare sauce (if using).

8. Place the battered fish back in to the fryer and cook for a further minute, then remove and drain on kitchen cloth. Season with a little salt and serve with the chips and tartare sauce.

For the tartare sauce

1. Peel the shallot and cut in half, lengthways, through the root. Finely chop the shallot and put it into a mixing bowl.

2. Roughly chop the capers and add to the shallot.

3. Next, dice the gherkins and add them to the mixing bowl.

4. Pick the parsley leaves from the stalk, wash them and pat dry on kitchen towel. Finely chop the leaves and add them to the bowl.

5. Mix all the ingredients together, including the mayonnaise, and season to taste with salt and pepper.

What you will need