Fish, Chips and Mushy Peas

• μερίδες: Makes 2 portions
• συνολικός χρόνος: 12 hours 27 minutes

Υλικά

200g dried marrowfat peas

600ml boiling water

1 tsp bicarb soda

500ml chicken stock

1 tbsp butter

Malt vinegar to taste

6 tbsp mayo

1 finely diced shallot

Few cornichons

Tbsp capers

Handful finely shredded parsley, tarragon and dill

700-800g Maris piper potatoes

Oil/beef tallow for frying

2 portions of cod loin

80g plain flour

Salt/pepper

80g self raising flour

20g cornflour/starch

140-160ml beer

Salt and malt vinegar to serve

Οδηγίες

pour boiling water over the dried peas and stir through the bicarb allow to soak for 12 hours or overnight.

Drain of the peas and rinse then add to a pan with the stock simmer until they start to break down then reduce the liquid until you’re happy finish with butter and vinegar

Peel and cut your chips into chunky shapes, rinse in cold water then add to a pan with cold salted water bring to a boil and cook for 10-12 mins or until tender. Drain and dry in a fridge/freezer

First fry of the chips is 130c for 8 mins then keep these to one side until you’re ready to serve.

Mix finely diced shallot, cornichons, capers, parsley, tarragon and dill with mayonnaise to make a tartare sauce

Season plain flour with salt and pepper for a dredge then make the batter by whisking beer into the self raising flour and cornflour the consistency you’re looking for is a bit like double cream.

Heat the oil/tallow to 175/180c then coat the fish in seasoned flour then into the batter. Hold one end of the fish while you lower it in so it doesn’t sink to the bottom and stick. Fry for 5-6 mins until super golden and crisp

Give the chips the final fry for 3 mins then serve generous portions with mushy peas and tartare sauce