Thu. Jul 2nd, 2020

Battered cod and chips recipe total information



1:For the batter, whisk together the plain flour, cornflour, lager, ale, and curry powder until smooth. Season well with salt and pepper and set aside

150g of plain flour

50g of cornflour

150ml of lager beer

150ml of pale ale

5g of mild curry powder

flaky sea salt

white pepper

2:To make the tartare sauce, stir the capers and cornichons into the mayonnaise along with the shallot, egg, and lemon. Season to taste with salt and pepper and finally fold in the parsley

2 tbsp of capers, preferably surfing capers, roughly chopped

80g of cornichons, roughly chopped

250ml of mayonnaise

2 banana shallots, minced

2 eggs, hard-boiled and grated

1 lemon, zested and juiced

30g of flat-leaf parsley, chiffonaded



3:For the crushed peas, make a garlic butter by mixing the crushed garlic clove with the butter in a small bowl. Set aside

1 garlic clove, crushed

50g of butter

4:Add half of the peas to a food processor and roughly blend – you want a crushed texture, not a smooth purée

250g of frozen peas, defrosted and drained in a colander

5:Place a saucepan over a moderate heat and add the rapeseed oil. Gently sauté the minced shallots for 2 minutes, then stir in 2–3 tablespoons of the garlic butter mixture (any excess butter can be stored in the fridge and used in other dishes)

2 shallots, very finely minced

2 tsp rapeseed oil

6:Once the butter has fully melted, add the whole and blended peas to the pan with enough chopped mint to taste. Keep stirring everything around for a few minutes until the peas are heated through. Season to taste and keep warm until needed

250g of frozen peas, defrosted and drained in a colander

flaky sea salt

freshly ground black pepper

fresh mint leaves, chopped

7:Preheat a deep-fryer to 140°C

groundnut oil, for frying

8:For the chips, cut the potatoes lengthways into slices about 2cm wide, then cut each slice lengthwise into 2cm thick chips

900g of Maris Piper potatoes, peeled

9:Place the raw chips in a large pan, cover with cold water and season well with salt, allowing about 30g of salt per liter of water


10:Heat the pan over high heat and when the water is barely at a simmer, drain the chips in a colander and allow the chips to steam themselves for 5 minutes

11:Tip the chips onto a tray spread out evenly into a single layer and leave to cool to room temperature

12:Fry the chips until they are soft, but are still pale and retain their shape. Lift the chips out of the oil and turn the deep-fryer up to 180°C

13:Trim the battered cod, remove any pin bones and if the fillets are damp, pat dry with kitchen paper. Dust each piece of fish in seasoned flour and dip in the batter to coat

100g of plain flour



4 cod fillets, each weighing 170g