Summary

Ingredients

• 4 cod loins, 125 g each
• salt and pepper
• 0.5 liter ½ rapeseed oil

For the dough: (batter)

• 200 g flour
• 3 teaspoons baking powder
• 200 ml beer, light, lager

For the puree: (pea puree)

• 600 g peas, frozen or, in season, the same amount fresh peas, split
• 15 fresh mint leaves, cut into small pieces
• 1 tablespoon, heaped butter

Also: (for the chips)

• 800 g potatoes, floury boilin
• Oil for deep-frying
• 2 pinch (s) salt

For the sauce:

• 4 tablespoon mayonnaise, based on my recipe from the database
• Cornichons, chopped
• N / A capers, chopped
• Herbs, chopped
• N / A Spring onion (s), cut into small pieces

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Instructions

1. First the triple cooked chips are made. I have a detailed recipe for this in the database. Here is the short version: First boil the potato sticks for about 8 minutes, chill for 45 minutes, deep-fry for about 8 minutes at 130 degrees, cool again for 45 minutes and finally fry again for up to 10 minutes at 175 degrees, season with salt.
2. There is also a recipe for the tartare sauce in the database: homemade mayonnaise is mixed with gherkins, capers, herbs and a little spring onions.
3. For the pea puree, blanch the peas in salted water for 1 minute, quench and add to the warmed butter with the mint and gently steam with the pot closed for about 10 minutes, then mash into a coarse puree with a pounder, keep warm.
4. For the batter, mix all the ingredients well and refrigerate for 60 minutes. If you have an espuma bottle, you now fill it with the dough and inject it into a bowl that can then hold all 4 fillets. That makes the batter even more airy.
5. Rub the fish fillets all around with a salt and pepper mixture, toss them lightly in flour, knock them off and completely sink them into the batter.
6. Heat the oil in a deep pan, which can just hold the 4 fish fillets, to approx. 175 degrees and only then put the fish in without them touching each other. The oil should now be about 1 cm high. Occasionally stir the fillets with a spoon and turn them over after 3 minutes. The fried side should now be the perfect brown. Fry the other side for about 3 minutes as well. Lift out the fillets and degrease on kitchen paper.
7. The chips should now be done, otherwise keep the fish fillets warm in the 100 degree oven.
8. Arrange the fish, chips, peas and tartare sauce nicely and serve with a suitable beer.
9. The English classic par excellence.