Fri, 3 November 2017
3 large peeled Maris Pipers Potatoes
2 x 160g portions of white fish (hake)
250g plain flour
100g corn flour
1 pint Ice Cold Water
1 tin mushy peas
1 tsp of finely chopped mint
4 tbsp of mayonnaise
1 tsp of chopped capers/gherkin and parsley
Juice of quarter of a lemon
***COOKING METHOD***
To make the batter, add the plain flour and the corn flour in a bowl and whisk with 1 pint of Ice Cold Water. Season with salt and pepper and allow to stand in the fridge for 20 minutes before using it.
Cut the chips into nice chunky sizes. Wash them in cold water to remove the starch. Fry them in the deep fat fryer at 150oC for 6 minutes. This should soften the potato without browning it. Put the chips to the side.
Add the capers, gherkins and parsley to the mayonnaise and mix together with the juice of the lemon.
Heat the peas in a small saucepan with the chopped mint until they are heated through.
Dip the fish in some plain flour then in to the batter. Slowly place it in to the fryer and fry at 180oC for 6 minutes. Fry the chips with the fish for the last 5 minutes.
Serve all ingredients together on a plate and enjoy.
