Beer Batter Cod Chips Minted Peas And Tartar Sauce Recipe
Ingredients
| 1.25kg Maris Piper potatoes | ||
| Groundnut oil | 2 Cup (16 tbs) (For frying) | |
| Thyme sprigs | 4 (FOR THE FISH) | |
| 4 x 200g pieces cod, filleted and skinned | ||
| 200g plain flour, plus extra for dusting | ||
| Egg | 1 , separated (FOR THE FISH) | |
| Yeast | 7.5 Gram, crumbled (FOR THE FISH) | |
| 250ml Chapel Down English beer | ||
| Pinch sugar | ||
| 3 heaped tbsp good-quality mayonnaise | ||
| Egg | 1 , finely chopped (FOR THE TARTARE SAUCE) | |
| 1 tbsp roughly chopped flat-leaf parsley | ||
| Gherkins | 3 , finely chopped (FOR THE TARTARE SAUCE) | |
| Capers | 2 Teaspoon, finely chopped (FOR THE TARTARE SAUCE) | |
| Lemon juice, to taste | ||
| 300g fresh shelled peas | ||
| Knob of unsalted butter | ||
| Mint | 1 Tablespoon (FOR THE MINTED PEAS) | |
Directions
GETTING READY
1) Peel and shape the potatoes rectangles. Then cut into chips about 1cm thick. Place them into a bowl under cold running water for 5 minutes. Drain them well.
MAKING
2) In a large pan of boiling water, put the chips, return to the boil, reduce heat, and gently simmer for about 4-5 minutes.
3) With a slotted spoon, gently lift the potatoes from the water, then spread on a tray lined with kitchen paper. Allow to cool, then chill in the refrigerator for 30 minutes.
4) In a deep-fryer or large deep saucepan, heat the groundnut oil to 130 Degree C/250 Degree F. Gently fry the chips for 2-3 minutes, remove and drain on kitchen tissue. Allow to cool, then chill again till required.
5) At the bottom of a large roasting tin, sprinkle a layer of the sea salt and thyme , then place the fish . Cover and keep aside until required.
6) In a bowl, whisk the flour, egg yolk and yeast together to form a paste. Stir in the beer, sugar, egg white and a pinch of salt.
7) In another bowl, combine all of the tartare sauce ingredients then, add lemon juice to taste. Chill until required.
8) In a large pan of boiling salted water, add the peas and cook for 4-5 minutes or until tender. Drain in a large bowl of iced water, then drain again.
9) Heat the groundnut oil to 160C/300F. Pat the fish dry, then dust in flour. Coat the fish in the batter, then gently lift into the pan and fry for 6-7 minutes or until golden brown. Remove and drain on a wire rack and keep hot.
10) Heat the oil up to 180C/300F. Fry the chips for 5 minutes or until golden brown. Drainwell and season with salt.
11) In a frying pan, melt a small knob of butter, add the peas and mint tips.
SERVING
12) Toss and coat the peas with the minted butter and serve immediately with the cod, chips and the tartare sauce.
1) Peel and shape the potatoes rectangles. Then cut into chips about 1cm thick. Place them into a bowl under cold running water for 5 minutes. Drain them well.
MAKING
2) In a large pan of boiling water, put the chips, return to the boil, reduce heat, and gently simmer for about 4-5 minutes.
3) With a slotted spoon, gently lift the potatoes from the water, then spread on a tray lined with kitchen paper. Allow to cool, then chill in the refrigerator for 30 minutes.
4) In a deep-fryer or large deep saucepan, heat the groundnut oil to 130 Degree C/250 Degree F. Gently fry the chips for 2-3 minutes, remove and drain on kitchen tissue. Allow to cool, then chill again till required.
5) At the bottom of a large roasting tin, sprinkle a layer of the sea salt and thyme , then place the fish . Cover and keep aside until required.
6) In a bowl, whisk the flour, egg yolk and yeast together to form a paste. Stir in the beer, sugar, egg white and a pinch of salt.
7) In another bowl, combine all of the tartare sauce ingredients then, add lemon juice to taste. Chill until required.
8) In a large pan of boiling salted water, add the peas and cook for 4-5 minutes or until tender. Drain in a large bowl of iced water, then drain again.
9) Heat the groundnut oil to 160C/300F. Pat the fish dry, then dust in flour. Coat the fish in the batter, then gently lift into the pan and fry for 6-7 minutes or until golden brown. Remove and drain on a wire rack and keep hot.
10) Heat the oil up to 180C/300F. Fry the chips for 5 minutes or until golden brown. Drainwell and season with salt.
11) In a frying pan, melt a small knob of butter, add the peas and mint tips.
SERVING
12) Toss and coat the peas with the minted butter and serve immediately with the cod, chips and the tartare sauce.
Chef
