Search

Battered fish, peas and tartare sauce

Too few ratings

Lai Nhat Khanh Huynh

Community Member

“Best to have with a cold pale ale. Hope you have fun with the recipe. ”

Difficulty

Medium 👍
30
min.
Preparation
4
min.
Baking
1
min.
Resting

Ingredients

Servings:-2+
360 g cod fillets
15 g active dry yeast
1 pinch sugar
1 pinch salt
330 g flour (* separate 100g to dry coat fish fillet)
350 ml ginger ale
1 tsp curry powder
250 g Frozen peas
10 g dill
10 g mint
50 g leeks
1 slice smoked bacon
200 g mayonnaise
10 g anchovies
20 g Gherkin
10 g capers
10 g chives
1 head lemon
½ tbsp butter

Utensils

  • whisk
  • knife, spatula/spoon
  • cooking spoon
  • Deep fryer
  • plate
  • Step 1/5

    To have a great beer batter, combine the flour, yeast, salt, sugar, curry powder and beer. Whisk together to form a smooth mixture and leave in a warm place for 10 minutes to activate the yeast and develop the flavour. Move to a cooler place until ready for frying
    • 15 g active dry yeast
    • 1 pinch active dry yeast
    • 1 pinch salt
    • 350 ml ginger ale
    • 1 tsp curry powder
    • 330 g flour (* separate 100g to dry coat fish fillet)
    • whisk

    To have a great beer batter, combine the flour, yeast, salt, sugar, curry powder and beer. Whisk together to form a smooth mixture and leave in a warm place for 10 minutes to activate the yeast and develop the flavour. Move to a cooler place until ready for frying

  • Step 2/5

    Finely dice the gherkins and add to the whole egg mayonnaise along with the capers and chopped chives. Taste and adjust the seasoning with salt and pepper as necessary. Store in the fridge until ready to serve
    • 200 g mayonnaise
    • 10 g anchovies
    • 20 g Gherkin
    • 10 g capers
    • 10 g chives
    • knife, spatula/spoon

    Finely dice the gherkins and add to the whole egg mayonnaise along with the capers and chopped chives. Taste and adjust the seasoning with salt and pepper as necessary. Store in the fridge until ready to serve

  • Step 3/5

    Render down diced bacon then use it own fat to sweat finely chopped leeks until soften. Once the leek has cooked, add the frozen peas, which was defrosted before hand. When the peas are heated, add finely chopped mint and dill and keep stirring well, then finish off with butter. It’s best to use a spoon to mix and randomly crush along with the peas. Adjust seasonings as your liking
    • 250 g Frozen peas
    • 10 g dill
    • 10 g mint
    • 50 g leeks
    • 1 slice smoked bacon
    • ½ tbsp butter
    • cooking spoon

    Render down diced bacon then use it own fat to sweat finely chopped leeks until soften. Once the leek has cooked, add the frozen peas, which was defrosted before hand. When the peas are heated, add finely chopped mint and dill and keep stirring well, then finish off with butter. It’s best to use a spoon to mix and randomly crush along with the peas. Adjust seasonings as your liking

  • Step 4/5

    Set the deep fat fryer to 180°C, toss the fish in seasoned plain flour and pat off. Dip in the batter and allow most of the batter to run off the fish - it only has to be lightly coated. Hold each fillet halfway into the oil for 30 seconds before lowering it in gently. The fish should take approx 4 minutes and 30 seconds to cook - ensure the batter is golden and crisp. Remove and drain thoroughly on kitchen paper, then keep warm in a low oven while you cook the remaining fish in the same way.
    • 360 g cod fillets
    • Deep fryer

    Set the deep fat fryer to 180°C, toss the fish in seasoned plain flour and pat off. Dip in the batter and allow most of the batter to run off the fish - it only has to be lightly coated. Hold each fillet halfway into the oil for 30 seconds before lowering it in gently. The fish should take approx 4 minutes and 30 seconds to cook - ensure the batter is golden and crisp. Remove and drain thoroughly on kitchen paper, then keep warm in a low oven while you cook the remaining fish in the same way.

  • Step 5/5

    To serve, place the fish on top of the crushed peas and serve with a wedge of lemon and a healthy dollop of tartare sauce
    • 1 head lemon
    • plate

    To serve, place the fish on top of the crushed peas and serve with a wedge of lemon and a healthy dollop of tartare sauce