Fish and chips is a classic go-to dish for those nights when you don’t want to cook. Although sometimes the oil drenched meal you get from the store doesn’t quite satisfy your cravings. Here is a delicious recipe that you can whip up in your own home, which is guaranteed to please!
- 2-3 peeled potatoes, cut into 2 to 3cm pieces
- Sunflower oil, approximately 2 cups (depending on the size of your pan)
- 1 bowl of frozen peas
- 1 tbs butter
- 1 handful of fresh mint
- 2 Cod fish fillets
- 200g of flour (plain)
- Pinch of salt
- 250ml of your favourite beer (Coopers works well for batter)
- 300g of mayonnaise
- 2 hard boiled eggs, cut into pieces
- 50g of capers
- Handful of dill
- 1 shallot, finely chopped
- Juice of half a lemon
- Nice and simple, combine mayonnaise, hard boiled eggs, capers, dill, shallots and lemon juice in a bowl and set aside for later.
- Add plain flower and a pinch of salt to a bowl
- Gradually add beer, whisking until smooth and cream-like in consistency
- Set aside for later.
Peas and mint sauce
- Cook the peas in a pan with some water, drain and add back to the pan with butter and mint.
- Turn off the heat and allow the residual heat from the pan to melt the butter.
- Squish peas with the back of a wooden spoon and set aside for later.
- Slice potato into chips
- Cook in a pan simmering with water for 90 seconds – 2 minutes.
- Drain and fill the pan (approximately halfway or enough to cover chips well) with oil, allowing it to heat up.
- Fry the chips for 5 minutes until they start to look brown
- Remove from oil and pat with paper towel
- Allow the oil to heat back up again and continue cooking chips until golden brown, then remove again and place on paper towel.
- Leave the oil on the heat as it will be used for the fish.
- Dunk fish fillets in the pre-made batter, allowing excess to drip off.
- Put the fish straight into the pan you just used to cook the chips, it should still be nice and hot.
- Cook for five minutes until golden brown.
Combine all ingredients on a plate and enjoy!