Nothing beats the classic British comfort of crispy golden fish paired with perfectly cooked chips, simple, satisfying, and delicious every time.
Cuisines: British
Categories: Main Course
Servings
Yield/Servings: 4
Cost Per Serving: £3.00
Timings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
920 g Battered Cod Fillets, 5-6oz (29030)
500 g Premium Rustic Chips, 19mm (03308)
999 g Garden Peas (010140)
1 tbsp Vegetable Bouillon Paste (A64510)
2 tbsp Chefs’ Selections extra virgin olive oil
2 slice 2 gherkins
15 g Mint (V1974)
2 dash Chopped Dill (V1767)
1 tbsp Lemons (V1537)
5 piece Party Ice Cubes (191902)
Instructions
Step 1: Prepare the crushed peas. Bring a pan of water to the boil and add 1 tbsp of Chefs’ Selections vegetable bouillon. Blanch 1kg of peas for 2 minutes, then drain. Transfer to a blender with 5 ice cubes and a handful of fresh mint, then blend until roughly crushed.
Step 2: Prepare the fennel and gherkin slaw. Finely slice one fennel bulb and slice two gherkins. Combine in a bowl with chopped dill, then drizzle with extra virgin olive oil and lemon juice. Mix well.
Step 3: Cook the cod. Deep fry one battered cod fillet at 180°C for 9–11 minutes, until golden and cooked through.
Step 4: Cook the chips. Deep fry 500g of chips at 175°C for approximately 5 minutes, until crisp and golden.
Step 5: Assemble and serve. Plate the fish and chips alongside the crushed minted peas and fennel and gherkin slaw. Serve immediately.
