The chef has shared his secret for the perfect fish and chips in quick time, and it doesn't require a deep pan.

Serve the curry-battered fish with the crispy chips, a generous dollop of tartare sauce and lemon wedges. Season with Maldon salt and garnish with coriander. This recipe is an excerpt from Freestyle ...

By Sam Sifton Melissa Clark’s baked fish and chips.Credit...Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne. Good morning. I drove 100 miles the other morning, only to ...

chilled fino or manzanilla sherry is delicious with fish and chips, chiming in with the salt shaken over the chips. All these choices can cope with tartare sauce, though go a bit easy on tomato ...