- Prep Time: 30 minutes
- Cook Time: 5 minutes
Fish and Chips with Mushy Peas and Tartar Sauce
House made battered fish, proper mushy peas, tartare sauce and twice cooked chips makes this meal a real show stopper when it comes to the classic British fish and chips. This recipe is the one stop for everything you need for an authentic British fish and chips experience. Prepping elements of this dish the day prior will allow you to deliver this dish to tables in about 15 minutes.
Fish, chips and mushy peas! There is nothing more British than fish and chips. This British classic is thought to have originated in northern England just outside of Manchester in the mid-1800’s. To this day the Northerners remain proud of their fish & chip legacy. And they’re also quite insistent that fish & chips be served with mushy peas, the traditional side for generations. While most areas throughout Britain offer mushy peas with fish & chips, you could say that in northern England it’s practically sacrilege not to.
- 200g Pacific West Hake fillets skinned and cut into cubes - battered fish
- 1 large bottle of malty beer - battered fish
- 2 tsp baking powder - battered fish
- 300g all-purpose flour - battered fish
- 125g cornflour - battered fish
- Sea salt, freshly-cracked black pepper, smoked paprika - battered fish
- 1.2 kg sebago potatoes - chips
- maldon salt - chips
- 300g marrowfat peas - mushy peas
- 33g of bicarbonate of soda - mushy peas
- 1 tbs mint finely chopped - mushy peas
- 1 tbs parsley finely chopped - mushy peas
- 1 tbs fresh lemon juice - mushy peas
- 300g full fat mayonnaise - tartare sauce
- 2 large, finely chopped gherkins - tartare sauce
- A handful of finely chopped fresh dill - tartare sauce
- 1 teaspoon of lemon juice - tartare sauce
- Half of a finely diced red onion - tartare sauce
- Sea salt/kosher salt, freshly-cracked black pepper - tartare sauce
For the battered fish
In a large mixing bowl, combine your flour, baking powder, cornflour and a few shakes of paprika. Whisk them together, set aside half a cup of the flour mixture. Slowly pour the beer into the bowl, whisking as you go making sure that you mix it thoroughly.
Pat fish fillets with some kitchen paper. Take the dry mixture that you set aside and dust your fish fillets.
Gently place the fillet into the bowl of batter mix, slowly moving it around so as to completely submerge it. You want the batter to reach all parts of the fish. Then gently lift the fish out, letting the excess batter run off.
Carefully transfer your battered fish into the fryer and fry at 180C for 4-5 minutes.
For the mushy peas
Dissolve bicarbonate of soda in 200ml of water, add the peas cover with 4 inches of water above the peas. Soak for 24 hours.
Rinse well, cover with fresh water 3 inches above the peas, bring to the boil and simmer for 20 minutes. Allow to cool and season with salt and pepper. Finish with fresh mint, parsley, lemon and adjust seasoning
For the twice cooked chips
1.2 kg sebago potatoes, peeled, cut into 1cm-thick chips, soaked overnight in cold water, then drained. In the deep fryer bring the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not coloured. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt to serve.
For the tartare sauce
Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.
For our fish and chips we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
Sizes: 4/6oz, 6/8oz
Pack size: 2x5kgAdd to Favourites