Prep time
15 mins
Cooking Time
45 mins
Serves
4
Ingredients
For the beer battered whitefish:
- X4 fillets of MSC certified whitefish, ie cod, haddock, pollock or hake
- 4 tbsp seasoned flour, coating the fish
- 330ml IPA beer
- 200g plain flour
- 75g cornflour
- Pinch of Seaweed flakes
- Vegetable oil for frying
For the Béarnaise pea pesto:
- 250g peas
- 50g parmesan, grated
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp freshly chopped tarragon
- Juice of 1 lemon
- 1 tbsp pine nuts
Sea salt to season
For the tartare sauce:
- 2-4 tbsp mayo
- Zest of 1 lemon
- 1 tsp finely chopped capers
- 1 tsp finely chopped gherkins
- 1 Spring onion, finely sliced
- 1 tbsp finely chopped parsley
Pinch of cracked black pepper
For the potato wedges:
- 8 x Maris Piper potatoes
- Pinch of seaweed salt for seasoning
- 1 x lemon, cut into wedges for serving
Method
- Make your batter by whisking the beer, flour, cornflour and seaweed in a bowl until smooth. Dredge the whitefish in seasoned flour and dip into the beer batter.
- Cook the battered fish in a saucepan of hot oil for 5-6 mins at 180˚C until golden. Remove and drain on a wire rack and season with a pinch of salt.
- Next, chop the potatoes into wedges and put on a an oiled baking sheet. Cook for 40 minutes at 200˚C, turning every 10 minutes.
- While the wedges are cooking, make the Béarnaise pea pesto by blitzing all ingredients in a food processor and seasoning to taste.
- Combine the tartare sauce and add lots of lemon zest and cracked black pepper.
- Serve the beer battered fish with potato wedges seasoned with seaweed salt and lemon wedges on the side.