Fish and Chips

Name: Fish and Chips
Ingredients: 15 g fresh yeast; 600 ml milk; 190 g cornflour; pinch cayenne pepper; 1 medium egg yolk; 190 g plain flour; 50 g plain flour; 1 small onion, peeled and finely chopped; 1 kg frozen peas; 200 ml Vegetable Stock; 10 g mint leaves; ¼ tsp baking powder; ½ tsp soy sauce; salt; 70 g butter; good vegetable oil for deep frying; 8 servings (150-200 g each) blanched Chips; salt and ground white pepper; salt and ground white pepper; salt and freshly ground black pepper; salt and freshly ground black pepper; 8 portions (150-170 g each) good-quality fish fillets; 8 portions (150-170 g each) good-quality fish fillets

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

This is a variation on traditional fish and chips with a minted pea purée. Cod, haddock, plaice fillet, sole and skate deep-fry well; oily fish, such as red mullet and mackerel, are not so good.

Ingredients

For the Batter

15 g fresh yeast
600 ml milk
1 medium

Fish course
Pescatarian

Method

Make the batter first. Dissolve the yeast in a little milk and leave it in a warm place to ferment. Mix the other ingredients into a batter, add the yeast mixture and season with salt. Cover and leave at room temperature for 1-2 hours until the mixture begins to ferment.

While the batter is fermenting, make the pea purée. Heat 20