Beer-battered Cod with chips, minted peas, tartare sauce and homemade ketchup

By Simon  , ,   

May 29, 2013

An outstandingly satisfying, traditional English dish. Crispy, crunchy battered, succulent cod and double cooked chips with a choice of delicious accompaniments ........enjoy.....its like being at the sea side

  • Prep: 1 hr
  • Cook: 30 mins
  • Yields: 4 Large

Ingredients

1 1/5 Kg floury potatoes, Maris Piper or King Edwards

1 Litre groundnut oil

Scattering sea salt

4 X 180 Grams cod fillets

Pinch sea salt

4 Sprig fresh thyme

250 ml beer

200 Grams plain flour

1 tsp bicarbonate of soda

1 Medium egg yolk

Pinch salt

Medium egg white

300 Grams fresh peas or sugar snap peas

1 tbsp unsalted butter

1 tbsp fresh young mint leaves

Scattering salt and freshly ground black pepper

2 Medium egg yolks

1 Medium egg

1 tbsp french mustard

half Medium lemon

half tsp caster sugar

400 ml vegetable oil

Scattering salt and freshly ground black pepper

1 tbsp simple mayo

1 tbsp flat leaf parsley

2-3 Medium gherkins

2 tsp capers

Splash lemon juice

Scattering salt and freshly ground black pepper

1 Medium red onion

1 stick Medium celery

2 Large Large vine tomatoes

1 tsp fennel seeds

half Small fresh red chilli

1 Bunch fresh basil

1 tsp coriander seeds

a good glug Splash worcestershire sauce

Scattering sea salt and freshly ground black pepper

half Kg cherry or plum tomatoes

half Kg canned tomatoes

6 tbsp red wine vinegar

50 Grams soft brown sugar

Directions

FOR THE TWICE COOKED CHIPS Bring a large pan of water to the boil.  Once it's boiling, add the drained potato chips.  Return the water to the boil, then reduce the heat and simmer the chips for 5-8 mins until tender. Steam the peas over the top of the potatoes at the same time until tender, then plunge in cold water, drain and set aside.  Carefully remove the potatoes with a slotted spoon and place them on a baking tray.  Set aside until completely cooled, then chill in the fridge for 30 mins. Heat the groundnut oil in a deep fat fryer to 130C or a deep, heavy bottomed frying pan until a breadcrumb sizzles and turns brown when dropped into it.  Make sure the chips are completely dry and carefully lower the chilled parboiled chips into the hot oil (be careful as the oil may spit!).  Fry the chips for 5 mins or until crisp and golden.  Place in a bowl with kitchen paper to drain and keep warm in a low oven. FOR THE FISH Lay the cod fillets in a roasting tray, season with salt and sprinkle over the fresh thyme leaves.  Cover with cling film and set aside for 15 mins.  Whisk the egg whites in a bowl until light and it forms soft peaks.  In a separate bowl, whisk the beer, flour, bicarbonate of soda and egg yolk to a smooth paste, salt and carefully fold in the whisked egg whites. FOR THE PEAS Melt the butter in pan, add the cooked peas and mint leaves and season with salt and freshly ground black pepper.  Stir and keep warm. BACK TO THE FISH Reheat the groundnut oil to 160C.  Sprinkle some flour onto a place and dredge the cod fillets in it until they are completely covered.  Shake off any excess.  Dip one floured cod fillet into the beer batter and then carefully lower it into the hot oil.  Fry for 4-5 mins or until golden brown.  Remove from the pan using a slotted spoon and set aside to drain on a wire rack.  Repeat the process with all the cod fillets. Serve on a big board or in parchment paper parcels with tartare sauce and homemade tomato ketchup, lemon wedges, gherkins and silver skin pickled onions. FOR THE TARTARE SAUCE SIMPLE MAYO Blend all the ingredients except the oil in a food processor for 10-15 seconds until combined.  While the motor is running pour in the oil very slowly until well combined and the mixture is thick and glossy.  Season to taste with salt and freshly ground black pepper. Using one tablespoon of the Simple Mayo and all the other ingredients and season to taste. FOR THE KETCHUP Place the onions and celery  in a large heavy-bottomed pan with a big splash of olive oil with the ginger, chilli, basil stalks, coriander seeds, fennel seeds and cloves.  Season with pepper and a good pinch of salt.  Cook over a gentle heat for 10 to 15 mins until softened, stirring often.  Add the tomatoes and 1.5 cups of cold water and bring to the boil.  Then simmer gently until the sauce reduces by half.  Add the basil leaves and whiz the sauce in the food processor or with a hand blender and push through a sieve to make it smooth.  Put the sauce in a clean pan and add the vinegar and sugar.  Heat and simmer until it reduces and thickens to the consistency of tomato ketchup.  Season to taste. NOTE:  Place the ketchup in sterilised jars and seal tightly and it will keep in the fridge for up to 6 months.

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