Fish And Chips With Tartare Sauce And Pea Purée
This recipe is a delicious take on a classic British dish - fish and chips with a twist! Crispy battered fish served with homemade tartare sauce, buttery pea purée, and golden-brown chunky chips. It's a perfect meal for a cozy night in or a casual gathering with friends and family.
— Constant Cookbook
Ingredients
- 3 free-range egg yolks
- 3 tsp Dijon mustard
- 4 tsp white wine vinegar
- 500ml/18fl oz vegetable oil
- 3 free-range eggs
- 4 banana shallots
- 75g/2½oz gherkins
- 100g/3½oz capers
- 50g/1¾oz flatleaf parsley
- 1 shallot
- 25g/1oz butter
- ½ tsp sea salt
- 400g/14oz frozen peas
- 3 tsp sugar
- 100ml/3½fl oz chicken stock
- 10 fresh mint
- 8 large potatoes
- , for deep frying vegetable oil
- salt
- 2 free-range egg whites
- 350g/12oz self-raising flour
- large pinch bicarbonate of soda
- 340ml/12fl oz sparkling water (or, if you prefer, beer
- 1 whole brill
Instructions
- For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside.
- For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm.
- For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges).
- Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape.
- Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper).
- Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Cook the chips for approximately 8â10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper.
- For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed.
- In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but donât over work (a few lumps are fine). Set aside to rest for 20 minutes.
- Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown.
- Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches).
- Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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