Fish and Chips (with Mushy Peas and Tartar Sauce)
Bringing back memories of childhood summers spent by the seaside, eagerly waiting for that first crispy bite…
My mother loves fish! I remember watching her in the kitchen, her hands skillfully battering the fish before laying it into the hot, sizzling oil. She would fry small fish whole, rather than fish fillet, and, instead of mushy peas and tartar sauce, we had fresh tomato salad with salt, crushed onions, lemon juice, and olive oil. Anticipation would fill the dining room, accompanied by the clinking of utensils and joy spilling from the sparkling eyes and easy laughter of family members.
After moving to Canada and trying some soggy fish and chips at restaurants, I thought of my mother’s fried fish and set my mind to perfecting this British delicacy. This fish and chips recipe, although a relatively new tradition for our family, brings everyone together for a precious meal and quality time with each other! The sweet fragrance of peas with a hint of fried mint and lemon juice is a gentle side to the hearty fish, and the tangy, creamy tartar sauce adds another layer of deliciousness…So, gather your ingredients, invite your family into the kitchen, and let’s create some delicious memories together.
Fish and Chips: The Famous British Dish With Its Traditional Garnish
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Ingredients
For the Potato Fries:
1.5 kg yellow potatoes
1 tbsp turmeric powder
1 tbsp salt
2-3 cups grape seed oil
1 tsp dried rosemary (optional)
For the Tartar Sauce:
1 cup mayonnaise
½ tbsp mustard
2-3 (~80 g) dill pickles, diced
¼ cup capers, chopped
1 lemon (juice only)
1 shallot, diced
½ tsp ground black pepper
2 sprigs fresh basil, minced
For the Fish:
1 kg Atlantic Cod (or Pollock/Coley)
½ tsp salt
½ tsp ground black pepper
½ cup flour
2-3 cups grape seed oil
For the Batter:
1 cup (~250 g) flour
2 tbsp cornstarch
300 ml beer or soda water
1 tbsp baking powder
1 tsp salt
½ tsp ground black pepper
For the Mushy Peas:
300 g frozen peas
1 shallot, diced
2 tbsp olive oil
1 tbsp dried mint
½ tsp salt
1/4 cup water
Juice of ½ lemon (optional)
Directions
POTATO FRIES:
Fill a large bowl halfway with water and set aside.
Wash, peel, and cut potatoes into wedges, then submerge in the water to prevent browning.
In a large pot, bring 2 L of water to boil with 1 tbsp salt and 1 tbsp turmeric.
Add potato wedges and parboil for 3 minutes in the spiced water.
Drain and place on a rack (or sieve) to cool and air-dry for at least 2 hours or overnight.
TARTAR SAUCE:
In a medium bowl, mix the juice of 1 lemon, mustard, mayonnaise, and black pepper.
Stir in diced pickles, chopped capers, and diced shallot.
Add minced basil and mix thoroughly.
Cover and refrigerate until serving.
FISH: (Cod is a good choice for a flavourful Fish & Chips!)
Wash and pat dry the fish until it is completely dry (!)
Slice the cod into 10 x 3 cm pieces.
Lightly season with salt and pepper, then coat with a thin layer of flour. Set aside.
BATTER:
Combine flour, cornstarch, baking powder, salt, and pepper in a small bowl.
Add beer or soda/mineral water just before cooking, whisking until smooth.
MUSHY PEAS:
Heat olive oil in a pot, add the peeled, washed, and diced shallot, and sauté for 1 minute.
Stir in frozen peas, and stir for 2-3 minutes.
Add salt, mint, water, and lemon juice.
Cook on medium heat for 10 minutes, then roughly mash. Keep warm for serving.
COOKING:
Heat generous amounts of grapeseed oil in a deep frying pan for potatoes and a skillet for fish.
VERY CAREFULLY, fry potatoes and fish at the same time on high-medium heat until they are golden brown.
Coat fish pieces with batter before submerging into hot oil.
Fry each side of fish pieces in 375 ºF oil for 3-4 minutes, until golden brown.
Place fried potatoes and fish on racks lined with paper towel to drain excess oil.
SERVING:
Serve hot and fresh, accompanied by a generous scoop of tartar sauce and mushy peas.
Golden and crunchy Fish and Chips menu is a flavor bomb!! The creamy tartar sauce and mushy peas add a distinguished zest to the menu! Although Fish & Chips menu may not be a daily feast, we all deserve to be pampered once in a while!
Afiyet Olsun!
Notes from the Kitchen
*Smaller pieces will make for crunchier bites.
Please be very careful when putting the potatoes and battered fish into hot oil! Go slowly to avoid any splashes. You may also prefer to use long tongs and a pot lid if you are not very comfortable frying at home.
It is important to completely dry the fish prior to battering to avoid large air bubbles that might pop out of the hot oil!
The fried batter will start getting soft within a few hours of cooking. So, Fish and Chips is best served fresh!
