Fish and chips
Place the MSC cod fillets into the batter, and then fry at 180c, serve with the chips.
Maris piper potatoes
Peel the potatoes and then cut into 1cm square batons the length of the potato so they are all the same size, wash the starch off the potato very well then place into the steamer and steam for thirteen minutes, remove from the steamer then plunge them into the oil at 140c to blanch them for 4-5 min then drain. Heat the oil back up to 180c, then plunge them back into the oil till they are golden brown approx 4-5 minutes then season with sea salt.
Place the fish into the batter, and then fry at 180c, serve with the chips.
Fish and chip batter
570g Self raising flour
20gr Salt
600ml beer
600ml sparkling water
Whisk all the ingredients together till a smooth batter is formed
Tartar sauce
4 egg yolks 60gr
0.75g milled black pepper
10g English mustard
8g-lemon juice
15g white wine vinegar
750ml vegetable oil
2 tbsp water
5g salt
75g chopped gherkins
75g chopped capers
10g chopped parsley
75g chopped shallots
Whisk the mustard, salt, pepper, and egg yolk in a bowl then slowly pour the oil on to the egg whisking well keep adding all the oil, you will need to add a little water to the mayonnaise as it may get to thick and split. Then the rest of the ingredients.
