- Serves: 4
- Cook Time: 50 minutes
- Prep Time:
- Effort: medium
For the chips
- 1 kg Maris Piper potatoes
- 4 bay leaves
- 3 litres sunflower oil, for frying
For the fish
- 250 g plain flour
- black pepper
- 50 g self-raising flour
- 1 pinches salt
- 150 ml whole milk
- 150 ml strong lager
- 1 tbsp olive oil
- 2 tbsp water
- 2 tsp baking powder
- 4 x 175 g haddock fillets, or pollock fillets
- 2 litres sunflower oil, for frying
For the puréed peas
- 500 g petit pois
- 50 g butter
- 100 g shallots
- 125 g honey
- 50 ml white wine vinegar
- 100 ml vegetable stock
1. For the chips: Peel the potatoes and place in a saucepan. Cover with salted water and add the bay leaves. Bring to the boil and cook until just starting to soften. Drain and leave to cool.
2. When the potatoes are cool enough to handle, cut into 1cm thick chips.
3. Heat 3 litres of sunflower oil to 150C, in a deep fat fryer or large deep saucepan. Blanch the chips in the oil until lightly coloured. Drain and leave to cool.
4. Increase the temperature to 170C. Return the chips to the pan and cook for 3-4 minutes, until golden. When the chips are cooked they will rise to the surface and sing or whistle.
5. For the fish: season 100g of the plain flour with salt and pepper. Dust the fish liberally in the flour and shake off any excess.
6. Sieve the remaining flours into a large bowl. Add a pinch of salt and the baking powder.
7. Make a well in the centre then slowly add the milk, lager, olive oil and water. Leave the mixture to rest for 30 minutes (the lager, baking powder and salt with react and bubble to become airy).
8. Whisk the mixture until smooth. Coat the fish in the batter.
9. Fry the fish in the deep fat fryer or large deep saucepan and fry for 6-7 minutes, until cooked through.
11. For the peas: Meanwhile, blanch the peas in boiling salted water. Drain and plunge into iced water to cool.
12. Melt half of the butter in a saucepan and fry the shallots over a gentle heat, for about 3-4 minutes, until softened but not coloured. Remove from the heat and leave to cool.
13. Transfer the shallots to a blender and add the peas, honey and vinegar. Whiz to a puree and strain through a fine sieve.
14. Return the peas to a saucepan and reheat gently. Stir in the stock and remaining butter and serve at once with the fish and chips.
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