- Prep Time: overnight minutes
- Cook Time: 20 minutes
Real British fish and chips with mushy peas
Proper mushy peas and twice cooked chips makes this meal a real show stopper when it comes to the classic British fish and chips. Our choice of fish is Okains Bay lightly battered Cod. A great take away dish or even as a 'cook at home' meal kit, our real British fish and chips with mushy peas will have your customers enjoying a piece of The Old Dart without leaving home!
- Okains Bay cod from Pacific West
- 300g of marrowfat peas - mushy peas
- 33g of bicarbonate of soda - mushy peas
- mint, freshly chopped - mushy peas
- parsley, freshly chopped - mushy peas
- lemon juice - mushy peas
- salt - mushy peas
- 1 cup mayonnaise - tartare sauce
- 1/4 cup finely chopped dill pickle - tartare sauce
- 3 tbs chopped green onion - tartare sauce
- 1 tbs drained capers - tartare sauce
- 1 tbs chopped fresh parsley - tartare sauce
- 2 tsp fresh lemon juice - tartare sauce
- 1 tsp Dijon mustard - tartare sauce
- 1/2 tsp dried tarragon - tartare sauce
- 1/2 tsp Worcestershire sauce - tartare sauce
- 1.2 kg sebago potatoes - twice cooked chips
- sea salt flakes - twice cooked chips
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 tartare sauce
Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover and chill at least 1 hour and up to 2 days.
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 Okains Bay Battered Cod
Deep fry at 180C for 4-5 minutes
Proper mushy peas and twice cooked chips makes this meal a real show stopper when it comes to the classic British fish and chips. Our choice of fish is Okains Bay lightly battered Cod. A great take away dish or even as a ‘cook at home’ meal kit, our real British fish and chips with mushy peas will have your customers enjoying a piece of The Old Dart without leaving home!
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.Add to Favourites