Premium Fish & Chips

Method

1. Prepare the crushed peas
   Bring a pan of water to the boil and add 1 tbsp of Chefs’ Selections vegetable bouillon.
   Blanch 1kg of peas for 2 minutes, then drain. Transfer
   to a blender with 5 ice cubes and a handful of fresh mint, then blend until roughly crushed.

2. Prepare the fennel and gherkin slaw
Finely slice one fennel bulb and slice two gherkins. Combine in a bowl with chopped dill, then drizzle with extra virgin olive oil and lemon juice. Mix well.

3. Cook the cod
Deep fry one battered cod fillet at 180°C for 9–11 minutes, until golden and cooked through.

4. Cook the chips
Deep fry 500g of chips at 175°C for approximately 5 minutes, until crisp and golden.

5. Assemble and serve.
Plate the fish and chips alongside the crushed minted peas and fennel and gherkin slaw.