In my take on this pub classic, I keep things fairly traditional with the fish and chips themselves. I opt for a standard beer batter for the fish. For the chips, I start by blanching them first and then dry out their surfaces by placing them in the freezer before frying them.
To complement these, the peas are cooked down with some leeks and finished with lemon and mint to offer something a little bit different to your typical mushy peas. Finally, the tartar sauce uses yoghurt as the base in favour of mayonnaise. This makes the sauce lighter and gives it a lovely fresh acidity that works really well to balance the heartiness of the fish.
I put this together for a shoot I did with Foodblog.MT so if you want to check out the full video where I demonstrate this recipe, check out the link here.