Ingredients
To serve
Golden-fried fish fillet
300 gms triple-cooked chips
75 gms minted peas with butter
75 gms tartare sauce
½ lemon, seeds removed
Fried fish
200 gms fillet of Atlantic haddock or any similar white fish, skin removed
300 ml cold soda water
300 gms all-purpose flour
50 ml lemon juice
50 ml water
1 litre oil
Minted peas
100 gms green peas (fresh or frozen)
50 ml vegetable stock or water
5 gms mint leaves (chopped)
2 gms salt
15 gms butter
Triple-cooked chips
500 gms potatoes, peeled and cut into 10cm x 2.5cm batons
Water to cover the potatoes
Salt
Tartare sauce
150 ml mayonnaise
10 gms capers
10 gms gherkins
5 ml lemon juice fresh
25 gms white onion
3 gms parsley leaves
Method
Fried fish
Mix the soda water and the self-raising flour in a bowl using a whisk.
Mix until all the lumps are out and you have a smooth consistency. Set aside.
To prepare for dredging your fish, set up three containers that are large enough. Fill one with batter, another with all-purpose flour, and the third with a mixture of lemon juice and water.
To prepare the fish, begin by preheating the oil. Then, dip the fish into a mixture of lemon and water, then coat it thoroughly in flour.
Shake off the excess and then place in the batter. Ensure the fish is completely coated in the batter, as you don't want to have any exposed fish pieces while frying.
Remove from the batter and let the excess fall off. Gently move the fish over to the frying oil, and slowly lower the fish into the oil while still holding.
After about 10 seconds, the batter will start to puff, and you can slowly release the fish into the oil.
At this point, it will float freely without sticking to the bottom of the pan.
When the oil reaches a temperature of 160°C, the fish will be fully cooked by the time the batter turns golden brown.
It is best to cook only a few pieces of fish at a time, as they have a chance to stick to each other, or the oil temperature will drop too low, and they may tend to be greasy.
Triple-cooked chips
Place the cut potatoes in a pot large enough for them to fit. Cover the potatoes with water and add salt to taste.
Cook over a low flame. It tends to overcook quickly, so best to set a timer every 5 minutes, checking with a toothpick after about 20 minutes.
When you poke with a toothpick, the toothpick should not have any resistance or hard part of the potatoes, but you don't want them entirely falling apart either.
Once tender, gently pour off the excess water and place the cooked potatoes on a baking sheet so that they can cool.
Let them sit at room temperature until the potatoes stop steaming. At this point, preheat your oil to 120°C. Once up to temperature, gently lower the potatoes into the oil, ensuring not to add too quickly so that the oil overflows.
The potatoes will have some moisture still, and the oil will bubble over if not careful. Once the potatoes are submerged in the oil, let them cook at 120°C for 7 to 10 minutes, stirring occasionally to avoid sticking to the bottom of the pot. After about 10 minutes, they should be light golden brown.
Remove fried potatoes, and place on a tissue-lined baking sheet to absorb excess oil.
Minted peas
Add the peas and vegetable stock to a saucepan, cook over medium heat until the peas are tender and some of the water has evaporated off.
Add the mint, and mix thoroughly. Add the butter and the salt, check the seasoning.
Mash lightly with a fork or the back of a spoon to crush the peas and give them a creamy consistency. Keep aside.
Tartare sauce
Finely chop the capers, gherkins, onion and parsley and add to a mixing bowl.
Combine the mayonnaise and lemon juice and mix well.
If making a larger amount, you can blend all the ingredients in a food processor until it forms a paste, then add it to the mayonnaise and mix until thoroughly combined.
Assemble
Arrange the fish and chips onto the plate.
To serve, place the mayonnaise, minted peas, and tartare sauce in separate bowls.
Don't forget to add a slice of lemon as a garnish. Serve while still hot.
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