Thursday , October 21 2021

Fish and Chips


480g of cod
300g of split peas
1/2 a pint of Adnams Ghost Ship beer
200g of plain flour
sparkling water
160g of unsalted butter
2 pints of cream
1 lemon
1 gherkin
2 banana shallots
sherry vinegar
rock salt, to season

Serves Four

1. Soak the split peas overnight in 600g of water

2. Using ‘in season’ potatoes of your choice, peel and cut into chunky chips. Place in a pan of salted water, bring them up to boil and then turn off the heat and allow to sit for 10 minutes. Then drain the water and leave to cool. We’ll come back to these later

3. Fillet the cod and lightly season with rock salt for 30 minutes. Then wash the salt off and place it in the fridge to chill and dry off for an hour

4. Bring your split peas to the boil and overcook to create the pea mush (this can take longer than you expect)

5. Roll the cod into sausage-like shapes using Cling Film and tie both ends of the film

6. To make the batter, warm the beer gently in a pan. Add the flour to make a thick batter and add 3tbsp of sparkling water, then leave to sit at room temperature

7. Either heat a frying pan of oil to 180°C or reheat your fryer (if you have one)

8. Using a fork, drip the batter mix into the fryer/frying pan and move it forward and back, like a pendulum swing to create the ‘scraps’. Once they are golden brown, remove scraps from the fryer, drain on kitchen paper and leave to cool

9. Heat the cream in a pan and reduce by 50 per cent. Once reduced, remove from the heat and whisk in your butter slowly, piece by piece. Keep whisking to make a ‘beurre blanc’

10. Using a hand blender, blitz the peas to a smooth paste, then add sherry vinegar and salt to taste. This is where things start to come together

11. Segment the lemon, dice the gherkin and shallots and add these to the beurre blanc. This does not need further heating

12. Simmer a pan of water and cook the cod for 16-20 minutes on a low heat

13. Now for your chips, you can either oven bake them for 25 minutes at 180°C, or fry for 14 minutes at 180°C

14. Start to build your dish by adding the split pea purée to the plate

15. Remove the cod from the Cling Film using scissors and place next to your split pea purée

16. Now add your chips to the side and your scraps on top, and finish with our beurre blanc – this is our version of a ‘tartare’

Recipe published in Feast, issue 25.

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