Fish & Chips

This British classic dish is best enjoyed washed down with a crisp Sauvignon Blanc or a citrussy white wine (see our wine pairing tips) to balance with the tartare sauce. Equally a pint of pear cider or pale ale will go down a treat.

Serves 4

INGREDIENTS

  • 4 x fresh haddock
  • Local beer or ale batter
  • ½ burnt lemon
  • 400g crushed peas
  • 6 large potatoes
  • Homemade tartare sauce

FOR THE BEER BATTER FLOUR MIX

  • 300g flour
  • 6g salt
  • 7g cornflour
  • 5g baking powder
  • 10g sugar

FOR THE TARTARE SAUCE

  • 80g Lilliput capers
  • 150g baby cornichons
  • 1 finely diced banana shallot
  • 1 bunch chives
  • ½ bunch dill
  • 300ml mayonnaise

METHOD

CHUNKY CHIPS – Cut the potatoes into rough 3” x ¾” chips, boil for ten minutes or until soft then dry on a kitchen towel. Chill and refrigerate until needed. Fry at 180C in a deep fat fryer until crisp and golden brown.

TARTARE SAUCE – Finely chop the shallots, chives and dill. Blend the capers and cornichons in a food processor. Mix all the ingredients together and add mayonnaise. Refrigerate and keep until needed.

CRUSHED PEAS – Blanch the peas for one minute. In a small pan crush the peas with the back of a fork and add a little butter and seasoning.

BEER BATTER – Combine the beer batter flour mix with 350ml of local ale. Mix well and cover until needed.

BURNT LEMON - Top and tail the lemon, cut in half at an angle and chargrill until soft.

Method

Preheat the deep fat fryer to 180C. Flour the fish fillet, dip in the batter and cook in the fryer until crispy and brown. Season and serve straight away with chunky chips, crushed peas, lemon and tartare sauce.

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