Fish and chips

Name: Fish and chips
Cuisine: British
Ingredients: 25 g (1 oz) butter, plus a knob to serve; 75 g (3 oz) plain flour; 4 quality fish fillets, such as cod, haddock, hake or plaice, each 150–175 g (5–6 oz); 300 ml (½ pint) milk; 6–8 mint leaves; 400 g (14 oz) frozen peas; ¼ tsp baking powder; sea salt; 1 small egg yolk; 800 g-1 kg (1¾-2¼ lb) potatoes, peeled; vegetable oil, to deep-fry; flour, to dust; 7 g (¼ oz) fast-action dried yeast; 100 ml (3½ fl oz) vegetable stock; 1 large shallot, peeled and diced; 75 g (3 oz) cornflour; pinch of cayenne pepper

Preparation info

Difficulty
Medium

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

4 quality fish fillets, such as cod, haddock, hake or plaice, each 150–175 g (5–6

Method

To make the batter for the fish, dissolve the yeast in 3 tbsp of the milk and leave in a warm place for 10 minutes. Combine the remaining ingredients in a bowl and beat until smooth, then add the yeast and some salt. Cover and leave to ferment for 1½-2 hours. If the batter is too thick, add a little water.
To make the pea purée, heat the butter in a pan and gen