Fish, Chips & Minty Pea Puree

Fresh fish & chips is just one of the nicest meals ever. I don’t use the deep fat fryer very often but the odd time I treat myself to this tasty dinner. The fish must be very fresh for best results. I use hake here but most white fish works well. Enjoy x


2 medium sized potatoes per person

  1.    Peel and cut the potatoes into ½ inch thick chips.
  2.   Wash the chips and dry them well with a clean tea towel.
  3.   Heat the oil in a deep fat fryer to 160 C / 310 F.
  4.   Add in the chips slowly and carefully so as not to splash the oil. Be careful as the  oil  will sizzle when you add cold to hot. You may need to cook these in two batches.
  5. Cook for a few minutes until just beginning to brown. Remove and turn up the heat to 190 C / 375 F and cook again for about 3-4 minutes until golden. I still always taste one to make sure it is cooked through. Be careful though as they are very hot when they first come out!
  6. Drain on kitchen paper before serving.


800g Hake, skinned, boned & cut into 8 equal sized pieces

1 egg, beaten

250ml really cold sparkling water

½ teaspoon bread soda

100g plain flour

¼ Maldon sea salt

  1. Beat the egg, bread soda, flour and salt in bowl with approximately a quarter of the sparkling water until you have a smooth batter.
  2. Gently stir in the rest of the water.
  3. Heat the oil in a deep fat fryer to 180 C / 350 F.
  4. Dip the fish into the batter. Let the excess batter drip off and then place in the oil a few pieces at a time. (You may need to cook the fish in two batches.) Cook for about 5-7 minutes until the batter is crispy and golden.
  5. Drain on kitchen paper before serving.

Top Tip: Does your fish stick to the basket when deep frying? To overcome this I remove the basket altogether and use a spider (like a slotted spoon) to get the fish out! Spiders (photo attached) are for sale in most Asian supermarkets.

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Pea & Mint Puree

450g frozen peas

25g butter

2 tablespoons fresh mint leaves, finely chopped

Salt & freshly ground black pepper

  1. Put the peas in a pot. Cover with boiling water.
  2. Bring to the boil with the lid off. Reduce to a simmer for 3 minutes.
  3. Strain in a colander. Put back into pot. Add butter and mint leaves. Season with salt & freshly ground black pepper.
  4. Blend to a fine puree with a hand blender or in a liquidiser and serve.