Fish and Chips with Mushy Peas and Tartare Sauce
You just cannot beat home made fish and chips, with mushy peas, tartare sauce and slabs of white bread. Ditch that takeaway and feast on this recipe this weekend!
Ingredients
- 300g cod fillet, skinless and sliced
Batter
- 250g gluten-free self raising flour
- 350g cider
- 1 tsp salt
For the sauce
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml veg oil
- Squeeze of lemon
- ½ shallot, peeled and diced finely
- 4 small gherkins, diced
- 1 tsp small capers
- Few sprigs of dill and parsley, chopped
For the chips
- 4 large potatoes, peeled and thickly cut into lengths, then blanched and dried
- Vegetable oil, for frying
Mushy peas
- 200g marrowfat peas
- 1 tbsp baking powder
- Salt and pepper
- ½ tsp caster sugar
- 25g butter
- Vegetable oil, for frying
Method
- Put the peas and baking powder into a bowl, then cover in cold water and soak overnight in the fridge. Drain and rinse the peas, then place them into a pan. Cover in cold water, bring to the boil, then allow to simmer for 30 minutes. Season and stir through the sugar and butter.
- Blanch the chips for 5 minutes then drain. 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 veg oil. Whisk all of the ingredients together for the batter, then dip all the fish in and fry in batches. Then drain on kitchen paper.
- In a small food processor, blitz the eggs and mustard, then slowly add the oil in a drizzle to make the mayo. Spoon into a bowl and 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 and sliced
Batter
- 250g gluten-free self raising flour
- 350g cider
- 1 tsp salt
For the sauce
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml veg oil
- Squeeze of lemon
- ½ shallot, peeled and diced finely
- 4 small gherkins, diced
- 1 tsp small capers
- Few sprigs of dill and parsley, chopped
For the chips
- 4 large potatoes, peeled and thickly cut into lengths, then blanched and dried
- Vegetable oil, for frying
Mushy peas
- 200g marrowfat peas
- 1 tbsp baking powder
- Salt and pepper
- ½ tsp caster sugar
- 25g butter
- Vegetable oil, for frying
Method
- Put the peas and baking powder into a bowl, then cover in cold water and soak overnight in the fridge. Drain and rinse the peas, then place them into a pan. Cover in cold water, bring to the boil, then allow to simmer for 30 minutes. Season and stir through the sugar and butter.
- Blanch the chips for 5 minutes then drain. 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 veg oil. Whisk all of the ingredients together for the batter, then dip all the fish in and fry in batches. Then drain on kitchen paper.
- In a small food processor, blitz the eggs and mustard, then slowly add the oil in a drizzle to make the mayo. Spoon into a bowl and 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.
