Fish and chips – Saturday Kitchen RecipesSaturday Kitchen Recipes

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 4

By John Molnar
From Saturday Kitchen

Ingredients

For the mushy peas

250g/9oz marrowfat peas
1 tsp bicarbonate of soda
good pinch salt
small pinch ground white pepper
50g/1¾oz butter
good splash malt vinegar

For the fish

4 x 200g/7oz–225g/8oz boneless hake fillets
4 tbsp plain flour
pinch salt
1 tsp baking powder
sunflower oil, for deep-frying

For the chips

2kg/4lb 8oz Markies potatoes (or other floury potato, such as Maris Piper), peeled and cut into even-sized chips, rinsed and dried
salt and malt vinegar, to taste

For the tartare sauce

200g/7oz good quality mayonnaise
2 tbsp finely chopped baby capers
2 large gherkins, finely chopped
1 lemon, juice and zest
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
salt and freshly ground black pepper

To serve

thick cut bread and butter
malt vinegar
salt

Method

To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours.
Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface.
Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm.
To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper.
To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches.
Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste.
To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste.
Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas.