Battered Cod, Chips, Mushy Peas & Onion Rings

P1120984 copyServes 2, prep time 10 minutes, cooking time 20-25 minutes

200g of plain flour
250ml of cold beer
(or you can use sparkling water)

2 medium cod fillets
4 tbsp of plain flour

2 large russet potatoes, peeled
and cut into 2cm strips
1 tbsp of white wine vinegar
1 litre of vegetable oil
for deep frying

1 large white onion cut into
thick slices and separated
Rock salt to serve

4 tbsp of mayonnaise
1 egg yolk
1 chopped fresh parsley
15 mini gherkins chopped
15 caper berries chopped
Juice of lemon

1 cup of edamame beans
2 tsp of butter
A little water
Salt & pepper

In a mixing combine the beer and flour a little at a time. Keep mixing the batter until it’s smooth in texture; it should be the consistency of pancake batter. Cover the bowl and chill in the fridge. Boil some water in a deep pan with vinegar. Peel and cut the potatoes into 2cm strips and cook for twenty minutes. Remove from the heat, drain, return to the pan then cover with cold water. Once cooled place on a towel to soak up the excess water. Next, prepare the tartare sauce, combine the mayonnaise and egg yolk. Add the chopped ingredients and season to taste, cover and chill in the fridge. Now, heat some salted water in a pan and cook the peas until soft. Place the peas and a little water and in a food processor blitz into a puree, then set to one side. In a wok heat the oil over high heat, when the oil starts to smoke gently lower a handful potatoes into the oil. Using a mesh spoon keep the potato moving, so the chips don’t stick. When golden in colour remove from the oil, place on some kitchen towel to drain off the excess fat. Next, coat each cod fillets with flour, then dip into the batter. Let the excess batter drain off and lower into the oil. Cook the fish for 4-5 minutes on each side. Then use the remainder of the batter coat the onion rings, drop them one-by-one into the batter for around a minute on each side. Repeat the process until all the rings are cooked. Place on some kitchen towel to drain the excess oil and sprinkle with rock salt. Next, return the chips to the oil and cook for one minute, drain off the excess oil. Reheat the mushy peas and serve the fish and chips with the onion rings, tartare sauce and lemon wedges.

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