FULL RECIPE FOR THE FISH & CHIPSFor The Potato Fries: 1.5 kg yellow potatoes 1 tbsp turmeric powder 1 tbsp salt 2-3 cups of grape seed oil 1 tsp dried rosemary (optional) For the Tartar sauce: 1 cup mayonnaise tbsp. mustard 2-3 (~ 80 g) dill picles cup capers 1 lemon (juice only) 1 shallot tsp ground black pepper 2 sprigs fresh basil For the fish: 1 Kg Atlantic Cod (or Pollock or Coley) tsp salt tsp ground black pepper cup flour 2-3 cups grape seed oil For the batter: 1 cup (~250 g) flour 2 tbsp cornstarch 300ml beer or soda water 1 tbsp baking powder 1 tsp salt tsp ground black pepper For the Mushy Peas 300 g shelled and frozen peas 1 shallot 2 tbsp olive oil 1 tbsp dried mint tsp salt lemon juice ( optional) Directions THE POTATO FRIES Fill a large bowl with water halfway Wash and peel the potatoes Cut the potatoes into wedges. Keep the potatoes in water to prevent browning Prepare a large pot and pour 2 L of water into it Spice the water by add 1 tbsp of salt and 1 tbsp of turmeric Once the spiced water comes to a boil add the potatoes and boil them for 3 minutes Then, drain the potatoes and place them on a rack or a sieve Let them completely cool down and air dry for a couple hours or overnight THE TARTAR SAUCE Prepare a medium-sized bowl Pour the juice of 1 lemon into the bowl Add tbsp. of mustard, 1 cup of mayonnaise, tsp of ground black pepper Mix the spices Thinly dice 2 to 3 dill pickles, roughly chop cup of capers, and thinly dice the shallot Combine the shallot, capers, pickles and the mayo-spice mixture Finally, mince the fresh basil sprigs, add to the mixture and stir thoroughly Cover the bowl with a lid and store in a refrigerator until serving THE FISH Cod is a good choice for a flavourful Fish & Chips! Wash and completely (!) dry the fish Slice the fish into ~10 x 3 cm pieces Smaller fish pieces provide crunchier bites (!!) Lightly sprinkle the fish with salt and ground black pepper Coat the fish with a thin layer of flour and set aside for cooking THE BATTER In a small bowl combine 1 cup of flour, 2 tbsp of corn starch, 1 tbsp of baking powder,1 tsp of salt, and tsp of ground black pepper and mix the ingredients, thoroughly Add 300 ml beer or soda water right before cooking (!!) Whisk the ingredients until achieving a smooth and homogenous batter THE MUSHY PEAS Peel, wash, and dice the shallot Pour 2 tbsp of olive oil into a pot, sear the shallot for 1 minute Then, add the frozen peas and stir for 2 to 3 minutes Add tsp of salt, 1 tbsp of dried mint, cup of water, and the juice of a lemon Cook the peas for 10 minutes on medium heat Roughly mush the peas, then, keep the Mushy Peas warm for serving COOKING THE FISH & CHIPS Prepare a skillet for the fish and a deep frying pan for the potatoes Generously fill the skillet and frying pan with the grape seed oil Set the stove to high-medium Fry the potatoes and the fish pieces at the same time Coat the fish with the batter before submerging into the hot oil Fry the each side of the fish pieces in 375 F oil for 3 to 4 minutes, until they turn golden brown Put the fried potatoes on a rack, covered with a paper towel to drain the excess oil Similarly, put the fried fish pieces on a rack, then a paper towel to drain the excess oil SERVING Serve the Fish & Chips hot and fresh!! Garnish your plate with a generous spoon of Tartar Sauce and the Mushy Peas Place the freshly fried POTATOES and complete the dish with the Crunchy FISH BITES!! Golden and crunchy FISH & CHIPS menu is a flavor bomb!! The tartar Sauce and Mushy Peas add a distinguished zest to the menu! For many of us, the FISH & CHIPS menu may not be the every days feast However, Im sure, all of us deserve to be PAMPERED ones in a while!!! Bon Appetite!
