Fish and Chips with Crushed Peas

Food Main Courses British

An absolute classic! Crispy Batter and flaky fish, ultimate chips and a healthy fresh side… what’s not to love!

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10 Servings

Ingredients

Advance Preparation:

• 12.5g KNORR Professional Vegetable Jelly Bouillon 800g

• 300ml Water

• 1.5kg Cod

Batter:

• 2g Sea Salt

• 1pc Lemon

• 300g Plain Flour

• 300ml Ale

Triple cooked chips:

• 3g Sea Salt

• 1.7kg Potatoes

Crushed Peas

• 525g Frozen Peas

Frying the fish:

• 150g Plain Flour

To serve:

• 300ml COLMAN'S Tartare Sauce 2.25L

Method

Advance Preparation:
• Make up the KNORR Professional Vegetable Bouillon by boiling the water and whisking in the jelly.
• Check that the fish has been scaled, pin boned and cut into 150g portions
Batter:
• Whisk together the plain flour, juice of lemon and ale until a smooth batter is formed. Season the mix.
Triple cooked chips:
• Wash and peel the potatoes.
• Cut them into equal sized large chips.
• Leave them in cold water for 1 hour.
• Blanch them in boiling water for 5 min. and then drain.
• Put thechips into the deep fat fryer for 5 min. at 120°C. Then remove and drain.
• When ready to serve, cook the chips at 180°C until crisp and golden.
• Season to taste.
Crushed Peas
• Put the peas into the boiling vegetable stock for 2 minutes.
• Lightly crush the peas.
Frying the fish:
• Put the remaining flour in a deep tray.
• Add the cod pieces and coat them evenly.
• Take each cod piece and place into the batter and coat them.
• Gentle place the cod in the fryer at 180°C taking care that they don't stick together and fry until cooked.
• Drain on a wire rack then serve immediately.
To serve:
• Put the battered cod on the plate.
• Add a portion of chips, wedge of lemon, crushed pea and COLMAN'S Tartare Sauce.

Allergens

Gluten