Name: Fish and Chips, Mushy Peas, Tartare Sauce
Yield: Serves 2
Ingredients: vegetable oil, for deep-frying; 350 ml lager; malt vinegar and tomato ketchup, to serve; 500 g Maris Piper potatoes, peeled; 1 very small shallot; 2 tbsps capers; 2 tbsps gherkins; juice of 1 lemon; small bunch of parsley; 100 g simple mayonnaise; salt, to taste; 250 g frozen peas, defrosted; 200 g plain flour; pinch of salt; 1 tbsp baking powder; 2 cod fillets

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Dylan at Kernow sends us the most extraordinary filleted fish every now and then to use for our family meal. Fish and chips is such a generous and nourishing treat before going into a busy service, and the faces of the whole team light up when they get to work and see this laid out for dinner. Few dishes evoke such happy memories.

Ingredients

Beer Batter

200 g plain flour
350 ml lager
1 t

Method

First make the beer batter by combining all the ingredients in a bowl and whisking until smooth. Leave to rest.

For the tartare sauce, peel the shallot and roughly chop along with the gherkins, capers and parsley. Combine with the mayonnaise. Season to taste with lemon juice and salt and leave to one side.

For the mushy peas, pulse all the ingredients in a food processor until y