Deep Dive
The Two-Stage Chip Method
Fallow starts by asserting that getting chips right is harder than nailing the fish. The foundation is using Gricer potatoes (or Maris Piper as backup), cut to 4cm squared — slightly smaller than traditional triple-cut chips. He soaks them in cold water, changing the water repeatedly until it runs clear to remove starch. The real trick is the two-fry method: first cook at 90°C for 20-22 minutes until completely soft but not falling apart, then chill them fully. The second fry happens at 170°C with batter applied mid-cook. The oil is a blend of neutral oil with 30% beef fat — the beef fat is non-negotiable for that authentic chippy flavor that modern vegetable oils can't replicate. He notes that historically beef fat was cheaper and more available before industrial seed oils took over. Those little crispy scrappy bits at the end of the bag are the best part, so he saves them intentionally.
The Three-Starch Batter System
The batter is where technique separates home cooks from proper chippies. Fallow uses three different starches: plain flour for body, rice flour for crunch, and potato starch for overall crispiness. He adds baking soda for natural lift and a tiny bit of honey to the dry mix. The liquid is cold golden ale with flavor (not a generic lager), added slowly to form a slurry, then the rest mixed in gently — overworking it kills the lift. Seasoning is minimal: just a touch of salt. The crucial hack is reserving about a fifth of the batter in a squeezy bottle. Once the fish or chips hit the oil, he spritzzes this reserved batter onto the surface while they fry. This creates those irregular, jagged edges and extra crispy bits that define authentic fish and chips. The temperature contrast between the cold batter and hot oil at 170°C is what makes it expand and crisp properly.
Fish Selection and Curing
Fallow uses haddock but notes cod works too — both have seasonal windows (haddock November to April, cod October to March) that correspond to their spawning cycles. He's explicit that no one talks about this, but eating fish outside spawning season matters. He removes pin bones (found in the top third of the fillet), scales the skin using a bag method to contain the mess, and does a light 30-minute dry cure with just salt. This pulls surface moisture and seasons evenly without brining. The skin stays on, which he prefers, though you need to check the fishmonger actually removed all scales or the eating experience is ruined. After curing, he pats the fish dry, dusts it in seasoned flour, dips it in batter, and fries it at 170°C, using the same squeezy bottle spritz trick as the chips.
Tartar Sauce and Green Pea Puree
Fallow insists that homemade tartar sauce demolishes the pre-made versions. His recipe uses an emulsion of egg white and yolk, Dijon mustard, vinegar, and caper brine, beaten with an immersion blender on low speed while slowly pulling upward. The secret is drying everything before adding it: shallots rinsed in cold water, capers and gherkins pressed in paper towels to remove residual water. He builds layers of flavor with fresh dill and parsley (chiffonade cut), capers, gherkins, and finishes with Coleman's horseradish for acidity and a tiny splash of lemon juice. The sauce stays chunky and busy — you should taste all the different elements. For the pea component, instead of traditional mushy peas (which he dismisses as dyed mush), he makes a bright green pea puree: sweat banana shallots in butter with no color, add chicken stock, blend with fresh peas and mint, then pass through a sieve. The result is a thick pea soup with extra whole peas stirred back in, fresher and faster than the traditional method.