- 2 Cod
- tail pieces, 150 g each
- Batter
- 200 g flour
- 1 tbsp. baking powder
- 1 tbsp. cornflour
- pinch paprika
- salt & pepper
- Pea puree
- 200 g peas
- 1 tbsp. soft butter
- salt
- ground white pepper
- ground nutmeg
- Tartare Sauce
- 200 ml mayonnaise
- 3 tbspn capers drained and chopped
- 3 tbspn gherkins drained and chopped
- 1 small shallot finely diced
- squeeze of lemon juice
- 3 tbsp chopped parsley
- salt & pepper
Classic Fish & Chips
Classic Fish & Chips
10 min
How to make the Great British Classic dish of battered fish and chips
Ingredients
Method
Blanch the peas in boiling salted water for 3-4 min
Put the peas and 2 tbsp. of the blanching water into a food processor and blend until smooth. Add a little more water if necessary.
Add 1 tbsp. soft butter and season with salt and ground white pepper and ground nutmeg. Mix all ingredients for the Tartare sauce together in a bowl.
Whisk all ingredients together with 600 ml
of cold water to make the batter.
Season the Nutaaq:registered: Cod and coat it in flour. Dip the fish in the batter, covering it completely.
Fry the fish in a deep pan of hot oil (180ºC) for 5-6 min. until the fish is golden brown all over. Carefully remove it from the fryer with a slotted spoon and drain it on kitchen paper.
Serve with fried chips, lemon wedges,
tartare sauce and pea puree.
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