Traditional fish and chips

By á-25087

Ingredients

• Haddock:
• 4 170g haddock fillets
• 100 g of plain flour, seasoned
• Fish batter recipe:
• 200 g of plain flour
• 150 ml of lager beer
• 5 g of salt
• 5 g of pepper
• 150 ml of ale
• 5 g of mild curry powder
• Crushed peas:
• 2 banana shallots, diced
• 1 garlic clove, crushed
• 50 g of butter
• 400 g of peas
• Mayonnaise:
• 3 egg yolks
• 200 ml of pomace oil
• 100 ml of nut oil
• 1 tsp of English mustard
• 1/2 garlic clove, crushed
• 1/2 garlic clove, roasted and juiced
• salt
• black pepper
• Chips:
• 6 Désirée potatoes
• 1.5 l of groundnut oil
• 1 pinch of rock salt
• Lemon tartare sauce:
• 2 shallots, diced
• 1 egg, hard boiled
• 50 g of cornichons
• 50 g of capers
• 25 g of chives
• 10 g of tarragon
• 1 lemon, zested

Details

Adapted from foodgawker.com

Preparation

Step 1

To make the perfect fish and chips recipe you need to start by buying the right fish - ensure that the fish has no scales when buying it. Smaller fillets work well for fish and chips as you get more texture with the batter

To make the fish batter recipe combine all the ingredients, flour, lager beer, salt, pepper, ale and curry powder in a bowl and whisk until smooth. The batter needs to be as thin as possible so it’s nice and light

For the mayonnaise, ensure all the ingredients are the same temperature. Put the egg yolks in a blender with the mustard and garlic and blend for 30 seconds

This stage is critical to the process. Add both the oils very slowly while the blender is on, once the emulsion has formed you can add the rest of the oil in a slow steady stream - if it gets too thick half way through, let down with the lemon juice and a tablespoon of water

Once all the oil is emulsified, finish with salt and pepper and the remaining lemon juice

For the tartare sauce, chop the herbs, cornichons, and capers. Next grate a hard boiled egg and combine with the diced shallots and the mayonnaise. Season to taste

For the crushed peas, sweat down the garlic and shallots in the butter. Add the peas and toss in the hot butter

When most of the peas are soft, pulse for 10 seconds in the blender and return to the pan and keep warm

To make the chips. Peel the potatoes and cut them into even-sized, not too thin batons. Wash under cold water to remove any starch. Drain well

Heat the oil (preferably groundnut) in a deep fat fryer to 130°C. Fry the chips for 7-8 minutes until soft. Lift out of the oil and drain

Reheat the oil to 180°C and return the chips to the pan, cooking until they are crispy and brown. Drain well and season with fine rock salt. Keep in warm place while you cook the fish

Set the deep fat fryer to 180°C, toss the fish in seasoned plain flour and pat off. Dip in the batter and allow most of the batter to run off the fish - it only has to be lightly coated

Hold each fillet halfway into the oil for 30 seconds before lowering it in gently - if you let go straight away it will sink to the bottom and stick

The fish should take approx 4 minutes and 30 seconds to cook - ensure the batter is golden and crisp. Remove and drain thoroughly on kitchen paper, then keep warm in a low oven while you cook the remaining fish in the same way.

Serve the fish and chips with the warm crushed peas, tartare sauce and a wedge of lemon