Beer Battered Fish and Chips with Tartar Sauce, Crushed Peas and Curry Sauce
1 Hr 30 Min Serves 4


Ingredients

  • 180-200g portions white boneless fish Hake, Cod, Pollock, Haddock, Whiting are all good
  • 1kg plain flour
  • 40g fresh yeast
  • 350ml ale beer
  • 150ml soda water

Method

  1. 01. Mix all ingredients into a thick batter that should coat the back of a spoon. Add a little more liquid if too thick. (you don’t have to add the yeast but we find a live batter makes bubbles that make the batter lighter when cooked)
  2. 02. Put the fish in the batter then lower carefully into a deep fryer or a pan filled with hot oil (180’C) for 6-8 mins until golden. The fish should be cooked to 75’C in its thickest part.


Ingredients

  • 2kg Maris Piper or King Edward Potatoes

Method

  1. 01. Peel potatoes and cut into chips.
  2. 02. Steam for 15 mins (or gently boil in salted water for 8-12 mins).
  3. 03. Dry off and blanch in hot oil 140’C for 5 mins.
  4. 04. Cool down after second cooking.
  5. 05. Deep fry for 4 mins at 180’C until golden and crispy.


Ingredients

  • 200ml mayonnaise
  • 3tbsp capers, drained and chopped
  • 3tbsp gherkins, drained and chopped
  • 1 small shallot, finely chopped
  • Squeeze fresh lemon juice
  • Small bunch fresh parsley and dill chopped

Method

  1. 01. Chop all ingredients and add to the mayonnaise, mix well then add a squeeze of lemon juice.


Ingredients

  • 200g frozen peas
  • 30g butter
  • Pinch seasoning

Method

  1. 01. Blanch the peas in salted boiling water for 3 mins, add melted butter and seasoning.
  2. 02. Crush the peas a little with a fork or leave whole if you rather.


Ingredients

  • 4tsp cornflour
  • 1tsp curry powder
  • 1/2 tsp five spice
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 2tsp soy sauce
  • 2tsp chilli sauce
  • 250ml vegetable stock

Accompaniments

  • Tip: Make all the sides in advance including the chips, cook the chips and fish when everything else is ready.

Method

  1. 01. Fry off the dry spices in a little vegetable oil for 2 mins on a low heat.
  2. 02. Mix a little of the vegetable stock with the cornflour to make a smooth paste.
  3. 03. Add the rest of the vegetable stock, soy and chilli sauce to the dry toasted off spices.
  4. 04. Add the cornflour paste and gently simmer for 5 mins until the mix thickens.
  5. 05. Assemble all the components and serve with a fresh wedge of lemon and some sea salt, and enjoy.