Dominic Chapman's fish and chips recipe is a true classic, taking the time to make proper mushy peas (using marrowfat peas, of course), a piquant tartare sauce, beautiful crispy chips and fantastic haddock.
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For the mushy peas, dissolve bicarbonate of soda in 200ml of water, add the peas cover with 4 inches of water above the peas. Soak for 24 hours
300g of marrowfat peas
33g of bicarbonate of soda
Rinse well, cover with fresh water 3 inches above the peas, bring to the boil and simmer for 20 minutes. Allow to cool and season with salt and pepper. Finish with fresh mint, parsley, lemon and adjust seasoning
mint, freshly chopped
parsley, freshly chopped
To make the mayonnaise for the tartare sauce, whisk the egg yolks and mustard together. Add the white wine vinegar and whisk again
20g of pasteurised egg yolk
15g of Dijon mustard
1 tsp white wine vinegar
Slowly start drizzling in the oil, whisk well until all the oil is used. If the mayonnaise becomes too thick, add a splash of water to thin out. Correct the seasoning and add the lemon juice to taste
250ml of vegetable oil
lemon juice, to taste
To make the tartare sauce, measure out 100g of mayonnaise (you can save the leftovers for another dish) and fold in the rest of the ingredients. Taste for seasoning
10g of gherkins, chopped
10g of capers, chopped
10g of shallots, chopped
To make the batter, combine all of the dry ingredients whisk in the soda water. Rest at room temperature for 30 minutes
350g of plain flour
90g of cornflour
1 tsp salt
2 tsp bicarbonate of soda
850ml of soda water
For the chips, peel potatoes and cut chips to the required size. Rinse the chips under cold water for 5 minutes then store in water until required
1kg potato, (chipping potatoes such as Maris Piper)
Fill a large pot with water, add the chips then place on stove with a lid on top. Bring the water to a simmer and cook until chips begin to soften and crack
Using a slotted spoon, carefully remove the chips from the pan and allow to steam on a tray in a single layer.
Once they have stopped steaming they are ready for the next stage
Preheat the fryer to 145°C
Place a basket of chips in the fryer making sure that you do not overfill the basket. Cook chips for 8 minutes – they must form a dry crust but have no colour. Once cooked, store on a tray in a single layer and allow to cool
Finish the chips at 190°C for another 8 minutes, or until they are golden brown and crisp. Season with salt and keep hot while cooking the fish
To cook the fish, dust the fillets in a light coating of flour then individually dip them into the batter. Transfer straight to the fryer as quickly as possible
Fry the fish for 5-6 minutes until golden brown and crispy. You may need to do this in two batches if your fryer is small to retain the heat of the oil
Drain on kitchen paper, season with salt and serve with the mushy peas, tartare sauce and wedges of lemon
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