Designer Fish and Chips with Pea Emulsion

Andrew Nutter's sophisticated elegant take on traditional fish and chips incorporates ginger flavoured batter, spicy brill fillets and a light petit pois dressing
By Andrew Nutter
Designer Fish and Chips with Pea Emulsion
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the batter

  • 225 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 300 ml water
  • 1 tsp white wine vinegar
  • 4 tbsp bitter ale
  • 1 tbsp finely chopped ginger

For the fish

  • 400 g brill fillet, skinned and bones removed
  • 1 tbsp chopped coriander
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • chinese five spice
  • 50 g plain flour

For the chips

  • 4 large large baking potatoes, peeled
  • vegetable oil, for deep-frying

For the pea emulsion

  • 1 egg yolk
  • 2 tbsp frozen petit pois, thawed
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil

To serve

  • sea salt
  • malt vinegar


1. To make the batter; sift the flour and bicarbonate of soda into a mixing bowl.

2. Mix together the water, vinegar, bitter and ginger and pour gradually into the flour, whisking to a smooth batter.

3. Cut the brill fillets into thin strips. Place in a bowl and add the coriander, Worcestershire sauce, soy sauce and five spice powder.

4. Cut the potatoes into chips measuring approximately 1 x 5cm each.

5. Heat the vegetable oil in a deep-fat fryer or large pan to 120C and deep fry the chips for about 5 minutes until soft but not coloured, then drain.

6. Increase the oil temperature to 160C and re-fry the chips until crisp and golden. Season with sea salt.

7. Dust the brill strips with the plain flour and then dip in the batter to coat them.

8. Deep fry in the oil until the batter is crisp.

9. To make the pea emulsion; blend the egg, peas, Dijon mustard and white wine vinegar together.

10. Drizzle in the olive oil, stirring all the time and season to taste with salt and pepper.

11. To serve; stack the chips and arrange the fish fingers on heated plates. Spoon on some of the pea emulsion and a sprinkling of salt and vinegar.

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