Rick Stein adds one ingredient to make fish and chips ‘really crispy’ and delicious

Celebrity chef has unveiled his secret to making the perfect , and it’s all about using beef dripping for frying.

This old-fashioned technique creates an extra-crispy batter with a rich, deep flavour, making his take on the classic dish a must-try for food lovers.

At his renowned fish and chip shops in Padstow and Falmouth, Stein’s signature dish attracts crowds eager to taste his perfectly fried cod.

His method involves coating thick fillets of cod in a homemade batter before deep-frying them in beef dripping, a traditional ingredient that has been somewhat replaced by vegetable oils in modern kitchens.

However, Stein swears by beef dripping for its ability to produce a superior crispiness and an unbeatable taste.

Ingredients:

For the Mustard Mayonnaise:

• 1 whole egg or 2 egg yolks
• 2 tsp white wine vinegar
• ½ tsp salt
• 300ml sunflower or olive oil

For the Fish and Chips:

• 240g plain flour
• 3½ tsp baking powder
• 270ml ice-cold water
• 900g floury potatoes (such as Maris Piper or King Edward)
• Sunflower oil (for deep frying)
• 4 x 175g thick cod fillets
• Salt and pepper, to season
• Beef dripping (for deep frying)

For the Tartare Sauce:

• 1 tsp green olives, finely chopped
• 1 tsp gherkins, finely chopped
• 1 tsp capers, finely chopped
• 2 tsp chives, chopped
• 2 tsp parsley, chopped
• Half the prepared mustard mayonnaise

Method

1. Make the mayonnaise: In a blender or food processor, add the egg, vinegar, and salt. With the machine running, slowly pour in the oil until thick and creamy.

2. Prepare the batter: Mix the flour, baking powder, and 1 tsp of salt with the ice-cold water. Keep cold and use within 20 minutes.

3. Preheat the oven to 150ºC/gas 2 and line a baking tray with kitchen paper.

4. Prepare the chips: Peel and cut the potatoes into 1cm-thick chips. Heat sunflower oil in a deep pan to 130ºC. Fry half the chips for about 5 minutes until soft but not browned. Drain and repeat with the remaining chips.

5. Fry the fish: Heat beef dripping to 160ºC. Season the cod fillets with salt and pepper, dip in the batter, and fry two pieces at a time for 7–8 minutes until golden brown. Drain on kitchen paper and keep warm in the oven.

6. Finish the chips: Increase the oil temperature to 190ºC and fry the chips in small batches for 2 minutes until crisp and golden. Drain and season with salt.

7. Serve: Enjoy the crispy cod and chips with the homemade tartare sauce and mustard mayonnaise.

Stein’s use of beef dripping revives a time-honoured tradition, creating a dish that’s rich in flavour and perfectly crispy, just as fish and chips should be!