Beer battered Cod, chunky chips, minted peas & tartar

This recipe serves four people as a main course


Beer batter

Tartar sauce



  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


  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

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