No need to run to the local fish and chip shop this weekend, do it yourself with Natalie Homan's delicious recipe.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

serves 4

4 skinless firm-fleshed fish fillets*
¼ cup plain flour
1kg floury potatoes, cut into thick chip size
2L vegetable oil for frying
¼ cup dill leaves to garnish
lemon wedges & malt vinegar to serve

for batter
⅓ cup plain flour
⅓ cup cornflour
1 tsp baking powder
½ cup chilled sparkling water

for tartare
¼ cup Kewpie mayonnaise
¼ cup sour cream
1 tbsp horseradish
1 tsp Dijon mustard
¼ cup finely diced gherkin
¼ cup finely chopped capers
2 tsp chopped dill

for seaweed salt
1 nori sheet
¼ cup sea salt

Bring large pot of salted water to boil, add potatoes and simmer until just tender. Strain and place on a wire rack set over a baking tray. Refrigerate for at least 2 hours to dry out. Whisk ingredients for batter in a medium bowl and allow to rest in the refrigerator for 30 minutes. Mix tartare ingredients in a small bowl and set aside. Toast nori sheet in a dry pan over medium heat. Allow to cool before blitzing to a fine powder in a food processor. Mix seaweed powder with sea salt in a small bowl. Preheat oven to 200C and heat oil in a large, heavy-based saucepan to 190C (alternatively, use a deep fryer). Fry potatoes in batches until golden, placing them on a baking tray and into the oven to keep hot. Decrease oil temperature to 170C. Dredge fish in flour then coat in batter, scraping off excess. Doing 1 or 2 at a time (depending on size) carefully lower fish into oil and fry for
6 minutes or until cooked through and crispy. Drain on paper towel and season with seaweed salt. Remove chips from the oven and season with seaweed salt. Serve garnished with dill leaves and tartare sauce, lemon wedges and malt vinegar on the side.

*Consider sourcing sustainable varieties such as boarfish, latchet or red gurnard.

This article first appeared in the April 2023 issue of SALIFE magazine.