A classic and delightful combination of tender flaky sustainable fish, with crispy golden chunky chips
Beer Battered Fish and Chips with Minty Petits Pois and Tartare Sauce
Hand cut, crispy, hot salty chips meets lightly battered, tender fish in this undeniably classic dish
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Ingredients
Beer batter
- 200 g plain flour, plus extra for dusting
- 75 g corn flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- ½ tsp turmeric
- 330 ml cold lager
Fish
- 4 x 180g skinless boneless white fish fillets, haddock or cod
Chips
- 900 g Maris piper potatoes, peeled and cut into chunky chips
- 4 tbsp rapeseed oil
- 1 tsp onion powder, garlic powder, smoked paprika
- Sea salt
- Malt vinegar
Petits Pois
- 400 g petits pois, defrosted if frozen
- 1 knob unsalted butter
- A few sprigs of fresh mint
- Sea salt & pepper to season
Tartare Sauce
- 100 g mayonnaise
- 2 tbsp baby capers, drained and chopped
- 2 tbsp gherkins, drained and chopped
- 1 zest / juice lemon
- 2 tbsp fresh dill or flat leaf parsley, finely chopped
Instructions
Batter
- To make the beer batter, sift the flour, cornflour and baking powder into a large bowl, add seasonings. Make a well in the centre and gradually add the cold lager, whisk until you have achieved a smooth batter. Cover with cling film and place in the fridge for a minimum of 30 minutes, or longer if possible.
Chips
- Peel and cut potatoes into thick sized chunky chips. Parboil in boiling salted water for 4-6 minutes or until just tender, then drain well and set aside.
- Drizzle chips with oil and seasonings then either place in air fryer or preheated oven at 180 until golden and crispy. Once piping hot, lash with delicious sea salt and malt vinegar.
Tartare sauce
- Finely chop capers and gherkin and dill. In a small bowl, combine mayonnaise lemon zest and juice, chopped capers and gherkins, dill or parsley and mix well. Place in the fridge until serving.
Minty Petits Pois
- To make the petits pois, place the butter in a pan over a medium-low heat, add the peas and chopped mint, pop the lid on and simmer gently for 10 minutes, you can either mush the peas up in a food processor, or mash them by hand until stodgy, keep warm until needed.
Frying
- Dust the fish portions in a light coating of flour and then dredge in the batter, shaking off any excess. Preheat the oil to 180℃ and deep-fry in a deep heavy based saucepan, making sure it comes no more than two-thirds of the way up for about five minutes, or until cooked through and golden brown. Depending on the size of your saucepan, you may have to do the portions in batches. If you are cooking larger pieces of fish, start cooking them in the fryer and then transfer to the oven to finish cooking.
- Serve with your piping hot chunky chips, zesty tartare sauce, minty petits pois and a wedge of fresh lemon.
