Ingredients
Fillet of Cod (skinned, pinned)
19982 Plain Flour
88187 Double Dragon Ale
90182 Trisol
86533 Baking Powder
15970 Potatoes (washed and peeled)
59256 Tartare Sauce
62822 Mayonnaise
1931 Gherkins
6589 Capers
80195 Parlsey
5784 Large Onions
5753 Lemon Juice
78847 Mushy Peas
736 Malt Vinegar
98951 Salt
60269 Peppercorns
74643 Butter
All codes relate to products supplied by Castell Howell Foods
www.chfoods.co.uk
Method
First make your batter, usually a mix is slightly more liquid to dry. Here I use 100g of double dragon ale to 75g of flour with a teaspoon of baking powder also add 60g of trisol, this is a new product and makes the batter even crispier! Whisk this up until silky smooth, generously season with salt and freshly milled pepper. Cover and leave to rest.
Next start on your chips, cut into chips and place in cold salted water and bring to the boil. Once the water has boiled, drain and leave the chips to cool and dry on a wire rack. Reserve for later.
If you are making your tartare sauce, start by dicing the onion, as fine as you can. Once diced place in a mixing bowl, then dice all the capers and gherkins and parsley add these to your onions and bind with mayonnaise, check seasoning with lemon juice, salt and freshly milled pepper.
Now dust your cod with seasoned flour and dunk the fish in your batter mix make sure it is totally covered then gently drop into a deep fat fryer at 180oc in a separate fryer start your chips.
Warm up your mushy peas in a pan on the stove add a small knob of butter and the malt vinegar just before serving.
Once you know the fish is cooked and the batter is crisp, gently bring out of the fryer along with the chips. Dry off the oil and plate up along with your mushy peas.