- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 55 minutes
- Effort: medium
For the chips:
- 1 kg potatoes, such as Charlotte potatoes, or any other waxy potato, cut into slim 1cm squared strips, leaving the skin on
- 4 tbsp olive oil
For the tartare sauce:
- 3 egg yolks, at room temperature
- 200-250 ml sunflower oil, or vegetable oil
- a few drops of white wine vinegar, or lemon juice
- 1 tbsp cornichons, roughly chopped
- 1 tbsp capers, roughly chopped
- 1 tbsp parsley, chopped
- 1 tbsp tarragon, chopped
- 1 tbsp chervil, chopped
For the peas:
- 400 g frozen peas
- 1 bunch mint, approximately 20g, leaves and stalks separated
- 2 lemons, zested and cut into wedges to serve
- 8 heaped tbsp thick Greek yogurt
For the fish:
- 120 g rice krispies
- 4 tbsp plain flour
- 1 egg, beaten
- 4 pollock or cod fillets, 150g each, try to use thin slices of the fish
- 2 tbsp vegetable or rapeseed oil
Tips and Suggestions
Rinse and dry hands well before dipping in rice krispies as they will stick to anything wet.
The peas can be made a day before hand.
1. For the chips: Preheat the oven to 240C/220C fan/gas 9. Place the cut fries in a large pan of cold water. Bring the water up to the boil and once at boiling point, time 1 minute, before straining through a colander. They should still be uncooked and firm to the touch at this point.
2. Arrange the potatoes on a large chopping board lined with kitchen paper and blot them dry. The drier they are, the crisper they will be after cooking. Mix the chips with the olive oil and season with salt.
3. Align the chips on a baking tray lined with baking paper so that they are spread over one layer only. Cook for 20 minutes, checking on them after 10 minutes and turning them over so they brown evenly.
4. For the tartare sauce: Place the egg yolks in a large glass or stainless steel bowl set on a damp tea towel, this will stop the bowl from slipping. Start by whisking the egg yolks a little, then add the oil drop by drop until the eggs begin to thicken and become pale in colour.
5. Continue by drizzling the oil into the mix until you have achieved the consistency you like. Add a few drops of white wine vinegar or lemon juice and season with salt. Stir the cornichons, capers, chervil, tarragon and parsley and stir into the mayonnaise.
6. For the mushy peas: Place the peas, mint stalks, lemon zest and a couple of tablespoons of water in a pan and cover and cook for 5 minutes.
7. Remove the mint stalks. Add the peas to a blender with the mint leaves and yoghurt. Blitz a few times until you have a chunky puree. Season with salt, pepper and a squeeze of lemon.
8. For the fish: Season the fish fillets with with salt and pepper then set up 3 plates, one with the flour, one with the beaten egg and one with the rice krispies. Dip each piece of fish in the flour, then the egg and then press firmly into the rice crispies to coat the fish well and evenly.
9. Place a large stick pan on a medium heat with the oil. Add the rice krispie coated fish filets. Fry for 3 minutes or until golden brown and turn and cook for a further 3 minutes.
10. Serve the mushy peas with the crackling fish, the chips, the tartare sauce and a wedge of lemon or splash of malt vinegar.
Want to see more like this? Take a look at lots more of our fish recipes.
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