A classic fish and chips recipe with mushy peas and homemade tartare sauce
Dylan at Kernow sends us the most extraordinary filleted fish every now and then to use for our family meal (the meal the team eat before service). Fish and chips is such a generous and nourishing treat before going into a busy service, and the faces of the whole team light up when they get to work and see this laid out for dinner. Few dishes evoke such happy memories.
Simple Mayonnaise
This recipe is not a challenge of technique, but of patience. The key word here is ‘gradually’. How slowly can you drizzle in that oil? (Makes 400g)
- 4 large free-range organic egg yolks
- 1 tsp cider vinegar
- 25g Dijon mustard
- 300ml vegetable oil
- pinch of salt
Method
- Use a large whisk to mix the egg yolks, vinegar and mustard together in a round-bottomed bowl, then gradually start whisking in the vegetable oil. If you find that the mayonnaise is thickening too quickly and there’s still plenty of oil left to add, then a spoonful of water will help regulate the consistency.
- Continue whisking and adding oil until it is all used up and emulsified, then season to taste with salt. Store in an airtight container in the fridge for up to 3 days.
A recipe from The Quality Chop House: Modern Recipes and Stories from a London Classic by William Lander, Daniel Morgenthau and Shaun Searley (Hardie Grant).
For something healthier, try herb crusted cod fillets or there are more easy fish recipes to have a go at.
Ingredients
Ingredients
For the beer batter
For the tartare sauce
For the mushy peas
Method
Step 1
First make the beer batter by combining all the ingredients in a bowl and whisking until smooth. Leave to rest.
Step 2
For the tartare sauce, peel the shallot and roughly chop along with the gherkins, capers and parsley. Combine with the mayonnaise. Season to taste with lemon juice and salt and leave to one side.
Step 3
For the mushy peas, pulse all the ingredients in a food processor until you have a coarse paste consistency. Taste to check seasoning and adjust if necessary. You can heat this through at the last minute or serve it at room temperature.
Step 4
Wash and cut the potatoes into your desired chip size, then rinse again in cold water. Dry thoroughly. Bring a deep, heavy-based saucepan of oil to 140°C, then blanch your chips for 4–5 minutes, then remove with a slotted spoon to drain on kitchen paper.
Step 5
Pour the same oil into a deep fat-fryer and heat to 190°C (alternatively you can use the same deep, heavy-based saucepan). Dip the fish fillets into the batter, making sure they are well coated, and gently lower into the fryer. Cook for about 4 minutes, using tongs to flip over halfway. Your fillets should be crisp and golden. Remove and drain on kitchen paper, or a wire rack, as opposite.
Step 6
Now add your chips to the fryer or pan, cooking for 2–3 minutes until golden and crispy.
Step 7
Season both chips and fish with salt and serve with the tartare sauce and warmed mushy peas, making sure there is a bottle of malt vinegar to hand to douse your plate in! Tomato ketchup is also optional.
