Fish And Chips
This unique recipe combines the classic flavors of fish and chips with a twist - a crispy pollock fillet coated in a flavorful batter, served alongside golden-brown oven-baked potato chips and creamy wasabi mashed peas. The result is a delightful and satisfying dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 110g/4oz plain flour
- 175ml/6fl oz perry (pear cider
- 2 tbsp rapeseed oil
- 1 free-range egg white
- 6 large Maris Piper potatoes
- , to taste salt
- 5 tbsp rapeseed oil
- 400g/14oz fresh or frozen peas
- 50g/1¾oz butter
- 2 tbsp wasabi
- 2 litres/3½ pints sunflower oil
- 1 pollock
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- For the batter, whisk together all of the batter ingredients apart from the egg white. Leave to rest in the fridge for 20 minutes.
- Slice the potatoes into your favourite chip shape. Boil for 10 minutes in a pan of salted water, or until the potatoes are soft to the point of a knife. Drain and transfer to an oven dish once completely dry. Season with salt and toss with the rapeseed oil. Bake for 25-30 minutes, or until golden-brown and crisp.
- For the wasabi mashed peas, add the peas, butter and 300ml/10fl oz of water to a pan and cook over a moderate heat until the water has evaporated. Add the wasabi paste and mash the peas with a fork. Keep them warm until you're ready to serve.
- To finish the batter, whisk the egg white in a bowl until stiff peaks form when the whisk is removed from the bowl. Fold it into the batter.
- Half fill a pan with the sunflower oil and bring to a temperature of 180C/350F, which you can check using a sugar thermometer, or use a deep fat fryer set to the same temperature.
- Flip the pieces of pollock in the batter and then carefully lower them into the hot oil, one at a time. Fry individually until golden-brown. Rest the fish on kitchen paper to remove excess oil and the serve with the chips and peas.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 4
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