Go back to basics with the perfect fish and chips!
- 125 g plaice fillets (one per person)
- 100 g mayo
- 2 tblsp chopped gherkins
- 2 tblsp chopped capers
- 1 tblsp chopped shallot
- 2 tblsp chopped flat parsley
- 1 tblsp chopped chives
- 250 g frozen peas
- 1 rasher of bacon
- 100 ml water
- 1 splash of cream
- 1 pea sized piece of chicken stock cube
- pinch of sugar
- 100 g self raising flour
- 100 g corn flour or rice flour
- 1/2 tsp bread soda
- 300 ml really cold beer
- extra flour for dusting
- Firstly to make the pea puree: Chop the rasher into fine strips and put into a small sauce pan with all the other ingredients. Bring to the boil on a high heat.
- When it reaches the boil remove from the heat straight away & blend in a jug blender until completely smooth.
- To make the Tartare sauce, simply mix all the chopped ingredients into the mayo, cover with cling film & leave in the fridge for at least 30mins before using (this allows all the flavours to develop together).
- To make the batter simply wash the fish fillets really well & pat dry on some paper towel.
- Season the fish with some sea salt and lightly dust with some excess flour; this will help the batter coat the fish.
- Mix the flours together and add the bread soda & salt.
- Make sure the beer is really cold before opening (maybe pop it in the freezer for 20mins before using).
- Whisk the beer into the flour mixture but don’t over whisk, a few small lumps actually improves the texture.
- Dip the fish into the batter so that it is coated evenly. Slowly lower 2 fish fillets into a deep fat fryer at 180°C holding onto the tips of the tails
- When the submerged pieces of fish begin to float allow the tails to drop in.
- When frying drizzle over some excess batter on the surface side to maximize the crispiness, then turn over & drizzle some on the other side.
- When golden brown remove the fish from the fryer and put on a baking tray lined with greaseproof paper and repeat the process with the remaining 2 fillets.
- When the remaining fillets are golden place the 4 fillets into a pre-heated oven at 200°C to finish the cooking (which allows the fryer to be used if cooking chips).
Oliver's top tips: Wash and dry the fish fillets before seasoning and adding the batter. Make sure the beer is really cold before using it!
Don’t overcook the peas or they will lose colour! Mix the tartare sauce at least 1 hour before using.
More by Oliver Dunne:
- Ardsallagh Goat's Cheese and Beetroot Compote
- Pan Fried Plaice with Peas, Horseradish and Smoked Bacon
- Apple Tart Fine with Chantilly Cream and Butterscotch