For the tartare sauce
- 4 heaped tbsp Mayonnaise
- 1 hard boiled egg (grated)
- 1 shallot, finely chopped
- 1tbsp chopped gherkins
- 1 tbsp chopped Capers
- 1 tsp chopped parsley
- 1 tsp chopped tarragon
For the peas
- 1 tbsp butter
- ½ tsp sea salt
- 7oz Frozen peas
- 50ml-100ml veg stock
- 1 tbsp chopped fresh mint leaves
For the chips
- 8 large potatoes (Russet Burban or Maris Piper)
- Beef dripping/fallow, for deep frying
For the battered fish
- 7oz self-raising flour, plus extra for dusting
- 7oz Corn Starch
- large pinch baking powder
- Pinch of salt
- 330-400ml beer
- 4 white fish fillets/ skinned and boned (around 7oz per portion)
For the tartare sauce, mix the ingredients, refrigerate until needed.
For the peas, in a small saucepan, bring the butter and stock to the boil, add the frozen peas and heat through, pulse coarsely in a food processor, season to taste with salt and pepper. Keep warm and add the mint before serving.
For the chips, cut into chunky wedges (roughly into 8). Bring a pan of salted water to the boil and blanch the chips for 5 minutes or until soft. Remove the chips with a slotted spoon and drain them on to kitchen paper and allow them to cool.
Fill a deep-fat fryer with beef dripping or veg oil and preheat to 275F.
Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling. Remove with a slotted spoon on to plates lined with kitchen paper.
For the batter, in a mixing bowl, whisk the flour, salt, cornstarch, and beer together until smooth and then add the baking powder.
Preheat the deep-fat fryer to 350F.
Sprinkle some flour into a shallow tray. Dust the fish pieces with the flour, dip in the batter, drain a little of the batter off and deep fry until the batter is golden-brown and crisp (around 4-6 minutes). Allow to rest for 5 minutes on a wire rack/plate or somewhere warm.
Deep fry the chips for a second time for 4-5 minutes more or until crisp and golden-brown.
Season the chips, to taste, with salt and serve immediately with the fish, peas and tartare sauce & lemon slices.