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Fish & Chips with Mushy Peas

This recipe features in these meal plans: British Classics.

Battered cod and home-made thyme roasted chips with minted mushy peas and tartare sauce.

Ingredients

1 small baking potato, cut into thick chips
180g cod fillet, cut into cm wide strips
1 tsp capers, finely chopped
50g of frozen peas
60g of self raising flour
2 1/2 tbsp mayonnaise
1/4 tsp fresh parsley
1/4 small garlic clove, finely chopped
1/2 tsp lemon juice
1/2 tsp fresh mint, finely chopped
1 tsp butter
1/4 tsp dried thyme
1 tbsp olive oil
200ml oil for deep-frying

Serves: 1
Course: Main Course
Preparation time: 10 mins
Cooking time: 30 mins
Oven temp: 200c
Price per person: £3.02
Store cupboard: Cook's
Calories per serving: 713
5-a-day per serving: 0.6
Print Recipe

Tasty?

816 cooks think so

Method

To make the tartare sauce, mix together the capers, mayonnaise, parsley, garlic and lemon juice in a bowl. Season with salt and pepper and set aside.
To make the batter, sift 3 tbsp flour and a pinch of salt and pepper into a bowl. Add 3 tbsp cold water and whisk until it forms a smooth batter. (The batter should be thick enough to coat the back of a spoon - you can sift in extra flour or add extra water until you get the right consistency.)
Parboil the potato chips in lightly salted boiling water for 5-6 minutes. Drain well and transfer to an ovenproof dish, drizzle with 1 tbsp olive oil and sprinkle with the dried thyme. Season with salt and pepper and toss the chips to make sure they are evenly coated. Bake for 15-20 minutes, turning once.
Meanwhile, to make the minted mushy peas, cook the peas for 10 minutes. Drain well and mash with the mint and butter. Season with salt and pepper.
Meanwhile, heat 1 1/2cm of vegetable oil to roughly 180 deg C in a saucepan (use the smallest you have so you use as little oil as possible - a small milk pan will require roughly 200ml). Check that the oil is at the right temperature by carefully adding a small amount of batter into the pan - the oil should bubble and the batter will fluff up and go crispy within 30 seconds. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Pat any excess moisture off the cod and dust with the remaining flour. Dip in the batter and coat completely. Fry in batches for 5-6 minutes, or until crisp and golden on all sides. Carefully remove and drain on kitchen paper.
Serve the battered cod and chips alongside the minted mushy peas and tartare sauce.