58 Fish & Chips

Name: Fish & Chips
Ingredients: 1 fillet of fish 180 g-200 g skin on (cod, pollack, haddock, gurnard, whiting etc.); 1 portion of thin cut chips; 500 g frozen peas; Half a small onion, finely chopped; 100 ml vegetable stock; 1 portion of minted pea puree; A pinch of cayenne pepper; 150 g Dove Farm gulten-free raising flour, plus a bit more for dusting; 200 ml beer or water; Salt and pepper; A few sprigs of mint, stalks removed; 1 portion tatare sauce; A good pinch or two of sea salt; 200-250 g of floury potatoes per person; 30 g butter

Preparation info

Difficulty
Easy

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

There is a science to fish and chips that goes beyond the required knowledge of many dishes. But, if you are to be successful with this dish then you have to get your head round it. Here’s chef Mark Hix on his famous fish and chips which has been honed over the years into a consistent best-seller:

“For years I used to make a traditional yeast batter but then I discovered Doves Farm gluten free self raising