Classic fish and chips with lemon aïoli

For the aïoli, place the egg, garlic clove and lemon juice in a food processor and blitz until smooth. With the motor still running, add the canola oil, a little at a time, until emulsified. The aïoli should be light in colour, thick and fluffy. Season with salt and pepper to taste.

Cut the sides off the potatoes and slice into strips, as desired. Heat the sunflower oil in a medium-size deep pot or deep-fryer to 180°C. When the oil has reached temperature, fry the potatoes until cooked through but not golden, 5 minutes. Remove from the oil and drain on paper towel.

Mix together the flour and egg and whisk in the beer, a little at a time, to create a smooth batter. Pat the hake fillets dry and dip into the batter. Deepfry in the same hot oil, 5 – 10 minutes, rotating the fish during cooking. The batter should be golden and crisp and the fish cooked through. Remove from the oil and drain on paper towel.

Fry the chips for a second time to reheat and take on colour, about 3 minutes. Remove with a slotted spoon and drain.

Serve the fish and chips with the aïoli.