BATTERED COD, CHIPS, PEAS & ONION RINGS

Serves two, prep time 10 minutes, cooking time 2025 minutes

FOR THE BATTER

■ 200g of plain flour

■ 250ml of sparkling water

FOR THE FISH

■ 2 medium cod fillet

■ 4 tbsp of plain flour

FOR THE CHIPS

■ 2 large russet potatoes, peeled and cut into 2cm strips

■ 1 tbsp of white wine vinegar

■ 1 litre of vegetable oil for deep frying

FOR THE ONION RINGS

■ 1 large white onion cut into thick slices and separated

■ Rock salt to serve

FOR THE TARTER SAUCE

■ 4 tbsp of mayonnaise

■ 1 egg yolk

■ 1 chopped fresh parsley

■ 15 mini gherkins chopped

■ 15 caper berries chopped

■ Juice of lemon

■ Salt

FOR THE MUSHY PEAS

■ 1 cup of edamame beans

■ 2 tsp of butter

■ A little water

■ Salt & pepper

METHOD

In a mixing bowl, combine the sparkling water and flour a little at a time. Keep mixing the batter until it’s smooth in texture; it should be the consistency of pancake batter. Cover the bowl and chill in the fridge.

Boil some water in a deep pan with vinegar. Peel and cut the potatoes into 2cm strips and cook for 20 minutes. Remove from the heat, drain, return to the pan then cover with cold water. Once cooled, place on a towel to soak up the excess water.

Next, prepare the tartare sauce — combine the mayonnaise and egg yolk. Add the chopped ingredients and season to taste, cover and chill in the fridge.

Now, heat some salted water in a pan and cook the peas until soft. Place the peas and a little water and in a food processor blitz into a puree, then set to one side.

In a wok, heat the oil over high heat. When the oil starts to smoke gently, lower a handful potatoes into the oil. Using a mesh spoon keep the potato moving, so the chips don’t stick. When golden in colour, remove from the oil, place on some kitchen towel to drain off the excess fat.

Next, coat each cod fillet with flour, then dip into the batter. Let the excess batter drain off and lower into the oil. Cook the fish for four-five minutes on each side.

Then use the remainder of the batter coat on the onion rings, drop them one by one into the batter for around a minute on each side. Repeat the process until all the rings are cooked. Place on some kitchen towel to drain the excess oil and sprinkle with rock salt.

Next, return the chips to the oil and cook for one minute, drain off the excess oil. Reheat the mushy peas and serve the fish and chips with the onion rings, tartare sauce and lemon wedges.