- Cook Time: 35 minutes
- Prep Time: 50 minutes plus 30 mins standing time
- Effort: medium
For the batter
- 250 g self-raising flour
- 250 g cornflour
- pinches dried red chilli flakes
- pinches dried marjoram
- pinches garlic salt
- 200 ml ale
- 100 ml sparkling mineral water
- 1 lime, juice only
For the olive mayonnaise
- 2 egg yolks
- 400 ml vegetable oil
- 100 g green olives, pitted and chopped
- 4 tinned anchovies, chopped
- 1 tbsp capers, chopped
- 2 tbsp cornichons, chopped
For the pea puree
- 200 g frozen peas
- 50 g butter
- bunches mint, chopped
- 1/2 lemon, juice only
For the chips
- 1 kg Maris Piper potatoes
- sunflower oil, for deep frying
For the fish
- 4 x 200 g haddock fillets
- sprigs chervil, to garnish
1. For the batter, mix all the dry ingredients or the batter together in a bowl. Make a well in the centre and whisk in the beer, water and lime juice. Leave on one side to rest for about 30 minutes.
2. For the blender mayonnaise, put the egg yolks in a liquidiser and process until creamy.
3. With the motor running, add the oil in a thin steady stream, until the mixture thickens and comes together.
4. Transfer the mayonnaise to a bowl and add the olives, anchovies, capers and cornichons. Season with salt and pepper and set aside.
5. For the pea puree, melt the butter in a saucepan, add the peas and cook until softened. Tip the softened peas into a blender and process until smooth.
6. Spoon the pea puree into a bowl and stir in the mint and lemon juice. Season to taste.
7. Cut the potatoes into thickish chips
8. For the chips, heat the oil in a deep fat fryer and when hot, cook the chips until soft but not coloured. Remove from the fryer and lay them on greaseproof paper. Leave on one side until cool.
9. Increase the heat in the fryer and fry the chips until crisp.
10. For the fish, dip the fish pieces in the beer batter and deep fry until crisp and golden. Drain on absorbent paper
11. Serve the fish and chips with the warmed pea puree and dollops of olive mayonnaise. Garnish with chervil.
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