Tom Kerridge

Tom took a pub in Marlow and made it the first in Britain to hold two Michelin stars. His cooking is big-hearted and technical, rooted in proper pub food but executed with fine dining precision. On television he is frank, funny and generous, and he has been open about changing his own lifestyle and approach to food.

Legacy

Raised the status of pub cooking in Britain and proved that a pub can compete with the finest restaurants.

Proper Fish and Chips

Crisp beer batter around flaking cod, with chunky twice-cooked chips.

Ingredients

4 skinless cod Fillets (about 180g each)
150g plain flour, plus extra for dusting
1 tsp baking powder
300ml ice-cold Lager
1kg Maris Piper Potatoes
2 litres vegetable oil, for frying
Sea salt and malt vinegar

Method

Cut the potatoes into chunky chips, rinse and dry thoroughly. Fry in oil at 130°C for 10 minutes until soft but pale. Drain.
Whisk the flour, baking powder and lager into a smooth batter just before cooking.
Heat the oil to 190°C. Dust the fish with flour, dip in batter and fry for 6 to 8 minutes until deep golden.
Drain the fish on a rack. Fry the chips again at 190°C for 4 minutes until crisp.
Season with sea salt and serve at once with malt vinegar.

Related chefs

Mary Berry

Classic Victoria Sandwich

Nadiya Hussain

Fragrant Chicken Biryani