83437 Fillet of Cod
19982 Plain Flour
88187 Double Dragon Ale
86533 Baking Powder
15970 Potatoes (washed and peeled)
59256 Tartare Sauce
5784 Large Onions
5753 Lemon Juice
78847 Mushy Peas
736 Malt Vinegar
First make your batter: usually a mix is slightly more liquid to dry. Here we use 100g of Double Dragon Ale to 75g of flour with a teaspoon of baking powder. Also add 60g of trisol, this is a great product that makes the batter even crispier! Whisk this up until silky smooth, generously season with salt and freshly milled pepper. Cover and leave to rest.
Next start on your chips: cut potatoes into desired shape and place in cold salted water and bring to the boil. Once the water has boiled, drain and leave the chips to cool and dry on a wire rack. Reserve for later.
If you are making your tartare sauce, start by dicing the onion, as fine as you can. Once diced place in a mixing bowl, then dice all the capers, gherkins and parsley then add these to your onions and bind with mayonnaise. Season with lemon juice, salt and freshly milled pepper.
Now dust your cod with seasoned flour and dunk the fish in your batter mix, making sure it is totally covered and then gently drop into a deep fat fryer at 180oc. In a separate fryer, start your chips.
Warm up your mushy peas in a pan and add a small knob of butter and then the malt vinegar just before serving.
Once you know the fish is cooked and the batter is crisp, gently bring out of the fryer along with the chips. Dry off the oil and plate up along with your mushy peas.