Fish and Chips with Mushy Peas and Tartare Sauce
Nothing says weekend like Fish and Chips with Mushy Peas and Tartare Sauce. Skip the chippy and make your own with this fab recipe from James!
Ingredients
- 300g cod fillet, skinless, sliced
Batter
- 250g gluten free self-raising flour
- 350g cider
- 1 tsp white wine vinegar
For the sauce
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- Squeeze of lemon
- 1 tbs 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
- Veg oil for frying
Mushy Peas
- 200g marrowfat peas
- 1 tbs baking powder
- Salt and pepper
- ½ tsp caster sugar
- 25g 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.
Blanch the chips for 5 minutes then drain, tip onto a tray lined with kitchen paper.
Fry the chips until crisp, drain.
Heat a fryer to 190c or heat a deep pan of veg oil. Whisk all the ingredients together for the batter, dip the fish in and fry in batches and then drain on kitchen paper.
In a small food processor, blitz the eggs and mustard slowly, add the oil in a drizzle to make the sauce. Spoon into a bowl and add all the remaining ingredients and season.
To serve, spoon the sauce onto plates, top with the fish and chips and a spoonful of mushy peas.
Ingredients
- 300g cod fillet, skinless, sliced
Batter
- 250g gluten free self-raising flour
- 350g cider
- 1 tsp white wine vinegar
For the sauce
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- Squeeze of lemon
- 1 tbs 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
- Veg oil for frying
Mushy Peas
- 200g marrowfat peas
- 1 tbs baking powder
- Salt and pepper
- ½ tsp caster sugar
- 25g 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.
Blanch the chips for 5 minutes then drain, tip onto a tray lined with kitchen paper.
Fry the chips until crisp, drain.
Heat a fryer to 190c or heat a deep pan of veg oil. Whisk all the ingredients together for the batter, dip the fish in and fry in batches and then drain on kitchen paper.
In a small food processor, blitz the eggs and mustard slowly, add the oil in a drizzle to make the sauce. Spoon into a bowl and add all the remaining ingredients and season.
To serve, spoon the sauce onto plates, top with the fish and chips and a spoonful of mushy peas.
