Preparation time
overnight
Cooking time
1 to 2 hours
Serves
Serves 4

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
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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.
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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.
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Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm.
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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.
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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.
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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.
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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.
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To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste.
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Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas.