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Arctic Royal Battered Cod with homemade chips, tartar sauce and mushy peas
Arctic Royal Battered Cod with homemade chips, tartar sauce and mushy peas
A classic British favourite with a fresh twist
Ingredients
For the peas
- 300 g ffrozen peas
- 4 tbsp double cream
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- small handful of mint leaves
For the Tartar Sauce
- 6 tbsp mayonnaise
- 1 gherkin or 6 cornichons finely chopped
- 1 tbsp capers rinsed and chopped
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- 2 tsp chopped tarragon
For the chips
- 500 ml sunflower oil for frying
- 4 medium to large Maris piper potatoes (peeled and cut into chips)
Instructions
For the peas
- Bring a shallow pot of lightly salted water to the boil over medium high heat. Add frozen peas, and cook for 3 minutes, or until tender.
- Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper and mint leaves to the peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, place in a pan ready to re heat just before serving
For the Tartar Sauce
- Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.Set aside until ready to serve
For the Chips
- In a large sauce pan add the raw chips and cover with cold water, bring to the boil and strain the chips off, place onto a cloth or kitchen towel to thoroughly dry themThis may need to be repeated depending on size of the pan until all the chips are blanched.
- Preheat the deep fat fryer to 180°C. Alternatively, fill a deep saucepan with sunflower oil to halfway and, using a cooking thermometer, heat to 180°C
- In batches, fry the chips until golden and crunchy, strain well and lay on an oven proof trayOnce all the chips are cooked place in a preheated oven to keep warm.
Notes
The tartar sauce and mushy peas can be made a day in advance and peas reheated to serve
Tried this recipe?Let us know how it was!
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