The delightful combination of a piece of crispy, deep-fried fish nestled against crunchy yet fluffy potato chips doesn't just reveal itself magically. There's more to this iconic British dish than meets the eye. The recipe further uncovers how to make your own Triple-Cooked Chips and Tartare Sauce which, along with a heap of mushy pea puree, make this fish and chips dish a symphony of flavors and textures.

The Triple-Cooked Chips aren't your ordinary French fries. Made from russet potatoes, they're triple-cooked - boiled then twice-fried - to evolve into that perfect balance of a delicate, fluffy interior with a crunchy, golden exterior. On the other hand, the fish fillet, primarily cod (though haddock or pollock can be used), is brined in saltwater to optimise flavour and moisture.

While the saltwater-soaked fish patiently awaits its hot oil bath, you're encouraged to prepare the tartare sauce. This sauce, characterized by its tangy, almost creamy delightfulness, can be done up to five days in advance and stored in a refrigerator in a sealed container. Also, this downtime is exactly suited for finishing up the Triple-Cooked Chips and, of course, the mushy green peas.

The beer batter for the fish is a standout; light lager, pale ale, or brown ale are suitable options as long as you do stay away from flavors that are notably bitter or heavy, such as IPA. As for the peas, their velvety, minty freshness provides a refreshing contrast to the other elements of the meal.

You are then guided to obey a few technical steps: assemble and maintain an oven setup to keep your cooked fries and fish warm until the entire meal is ready, or, if making ahead, up to an hour at a low temperature of around 200°F. A wire rack atop a baking sheet works best for this task.

Once it's mealtime, the grand assembly of crispy fish, golden chips, tangy tartare sauce, and velvety mushy peas together make a perfect plateful of comfort food. Casting your familiarity and love for the classic fish and chips in a whole new light, this particular compilation of recipes implores a deeper dive into the making of this beloved British staple.