Beer battered Cod, chunky chips, minted peas & tartar

This recipe serves four people as a main course

Ingredients

• 4 x 200g skinned cod fillet
• 200g peas
• 3 sprigs chopped mint
• 30g butter

Beer batter

• 150g plain flour
• 150g corn flour
• 1 teaspoon baking powder
• 1 bottle ice cold O'Hara’s pale ale
• Salt and pepper

Tartar sauce

• 200g mayonnaise
• 50g capers, rinsed and chopped
• 50g gherkins chopped
• 2 shallots finely chopped
• Juice of half lemon
• 1 egg cooked and grated
• Chopped parsley

Method

Batter

1. To make the batter mix the plain flour, corn flour, baking powder and salt together.
2. Pour in the beer and mix together till just combined be careful not to over mix the batter.
3. Put back in the fridge until ready to use

Chips

1. Cut potatoes into large chunky chips and place in a pot of cold water. Bring to boil. Once water boils take off stove and drain then place on wire rack to cool.
2. When cooled cook in deep fryer at 160 degrees for 6mins (to blanch)
3. Adjust the temperature on fryer to 190 and fry chips until crispy, drain on a tray with some kitchen paper and season with sea salt

Tartar Sauce & Fish

1. To make the tartar sauce, combine all the ingredients together and season with a little salt.
2. To make the peas, cook the peas in some boiling water for 2 minutes. Strain and blitz in a food processor with a little butter, the mint and season with salt, pepper and a squeeze of lemon 
3. To cook the fish, set your fat fryer at 180 degrees. Place the cod into some seasoned flour and then into the batter. Carefully lower into the fryer and deep fry for 8 minutes until golden can crispy. Take out and drain on some kitchen paper.  Deep fry your chips again to crisp up for 2 minutes and drain along with the fish
4. To plate place your mushy peas pea on the plate, arrage the chips and fish beside. Serve with your tartar suuce and a wedge of lemon

Chefs tip

• Ask your fish monger to skin and pin bone the fish for you.
• You can also use haddock, hake or any white fish
• Make sure your batter is as cold as possible as this helps the fish become crispy, you can even drop a couple of ice cubes in to the batter to keep the temperature down