Fish and Chips, Mushy Peas & Tartare Sauce
Golden fish and chips with mushy peas and homemade tartare sauce. Crispy batter, chunky chips, and proper comfort food done right.
Ingredients
- 300g cod fillet, skinless, sliced
Batter
- 200g plain flour
- 15g fresh yeast
- 1 tbs caster sugar
- Pinch of salt
- 250ml bitter
- 1 tsp white wine vinegar
For the sauce
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- Squeeze of lemon
- 1 tbsp white wine vinegar
- ½ shallot, peeled and diced finely
- 4 small gherkins, diced
- 1tsp small capers
- Few sprigs of dill and parsley, chopped
For the chips
- 4 large potatoes, peeled and thickly cut into lengths
- Vegetable oil for frying
Mushy peas
- 200g marrowfat peas
- 1 tbsp baking powder
- Salt and pepper
- ½ tsp caster sugar
- 25g butter
To serve
- Tea
- Bread and butter
Method
Put the peas and baking powder into a bowl, cover in cold water and soak overnight in the fridge. Drain and rinse the peas then place into a pan, cover in cold water, bring to the boil then simmer for 30 minutes. Season and stir through the sugar and butter.
Whisk all the ingredients together for the batter and leave to prove for 1 hour.
Blanch the chips for 5 minutes then drain and tip onto a tray lined with kitchen paper.
Fry the chips until crisp then drain.
Heat a fryer to 190c or a deep pan of vegetable oil. Dip all the fish in the batter and fry in batches then drain on kitchen paper.
In a small food processor blitz the eggs and mustard and slowly add the oil in a drizzle to make the mayonnaise. Spoon into a bowl, add all the remaining ingredients and season.
To serve, spoon the sauce onto plates, top with the fish chips and a spoonful of mushy peas.
Ingredients
- 300g cod fillet, skinless, sliced
Batter
- 200g plain flour
- 15g fresh yeast
- 1 tbs caster sugar
- Pinch of salt
- 250ml bitter
- 1 tsp white wine vinegar
For the sauce
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- Squeeze of lemon
- 1 tbsp white wine vinegar
- ½ shallot, peeled and diced finely
- 4 small gherkins, diced
- 1tsp small capers
- Few sprigs of dill and parsley, chopped
For the chips
- 4 large potatoes, peeled and thickly cut into lengths
- Vegetable oil for frying
Mushy peas
- 200g marrowfat peas
- 1 tbsp baking powder
- Salt and pepper
- ½ tsp caster sugar
- 25g butter
To serve
- Tea
- Bread and butter
Method
Put the peas and baking powder into a bowl, cover in cold water and soak overnight in the fridge. Drain and rinse the peas then place into a pan, cover in cold water, bring to the boil then simmer for 30 minutes. Season and stir through the sugar and butter.
Whisk all the ingredients together for the batter and leave to prove for 1 hour.
Blanch the chips for 5 minutes then drain and tip onto a tray lined with kitchen paper.
Fry the chips until crisp then drain.
Heat a fryer to 190c or a deep pan of vegetable oil. Dip all the fish in the batter and fry in batches then drain on kitchen paper.
In a small food processor blitz the eggs and mustard and slowly add the oil in a drizzle to make the mayonnaise. Spoon into a bowl, add all the remaining ingredients and season.
To serve, spoon the sauce onto plates, top with the fish chips and a spoonful of mushy peas.
