Fish & Chips with a José Pizarro twist. Adding beer to our batter gives a super crispy finish. Served with lemony mushy peas and oven baked chips, this is perfect for a fakeaway feast!
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Medium
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Ingredients
plain flour 165 g
oven chips 400 g
haddock 400 g
frozen peas 400 g
vegetable oil 400 ml
soda water 65 ml
fresh mint 1 handful (chopped)
lemon 2 (zest & juice)
mayonnaise 4 tbsp
capers 5 tbsp (drained)
beer 165 ml
Method
Preheat the oven and cook the oven chips according to the packet instructions.
Zest and juice the lemons, keeping the zest and juice . Finely chop the mint leaves.
To make the tartare sauce: In a bowl mix together the capers, mayonnaise and the lemon juice plus half the lemon zest. Season to taste.
Boil the peas in salted water until cooked. Drain and mash with a dash of olive oil and the remaining lemon zest. Season to taste.
In a large bowl, whisk together the plain flour with a pinch of salt. Make a well in the centre and whisk in the soda water and beer.
Fill a large deep saucepan with vegetable oil. You need a deep enough layer of oil to deep fry the haddock.
Heat the oil until it is 190°C/ hot. If you don't have a thermometer you can test this by dropping a breadcrumb in it, if it sizzles and turns golden brown in roughly 30 seconds - 1 minute, it's ready.
Dust the haddock in a little plain flour, then dip it in the beer batter to coat. Carefully lower the haddock into the oil, working in batches if you need to. Fry for 3 - 4 minutes, turning halfway through, until golden brown. Drain on kitchen paper.
Serve the haddock with the tartare sauce, mushy peas and oven baked chips. Tuck in and enjoy!
