Recipes // Main Dish Seafood // Le Caprice New York's Fish and Chips with Mushy Peas and Tartare Sauce

Le Caprice New York's Fish and Chips with Mushy Peas and Tartare Sauce

  • 7oz self raising flour
  • 10-12fl oz beer, Heineken
  • 1lb 9oz fish fillet, 4 pieces of good white fish, haddock or cod
  • 1lb 5oz potato, Maris Piper or Agria, washed and cut to desired shape
  • 1oz butter
  • 1 small onion, peeled and finely chopped
  • 11oz frozen garden peas
  • 8fl oz vegetable stock
  • Small bunch mint, salt and pepper
  • Oil for deep frying
for the Tartare Sauce
  • 8oz mayo
  • 1 small dill pickle, diced
  • 2oz capers, roughly chopped
  • 1 small banana shallot/sweet onion, finely diced
  • Flat leaf parsley

Begin by making the batter. Whisk together the self raising flour and beer until a batter consistency forms and season. To make the mushy peas heat the butter in a pan and cook the onion gently until soft. Add the peas, vegetable stock and mint leaves, season and bring to a gentle boil. Blend in a food processor until smooth and season. For the chips, blanch on a low temperature (Level 2 of a fryer or approximately 110°C/230°F) for a few minutes. Remove from the oil and season. Increase the heat for the oil (highest level) and test if it is ready by dropping in a little of the batter. Dip the fish fillets in the batter and fry in the hot oil. When cooked, drain and keep warm to one side. Return the blanched chips to the hot oil and fry until golden brown. Place a spoonful of the mushy peas on the plate and place the battered fish on top. Serve with the chips and a wedge of lemon and mix all the ingredients for the tartare sauce together and serve on the side.

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