Beer-battered cod with triple-cooked chips, minted peas and tartare sauce Archive

Ingredients

• 1.2kg/2lb 10¼oz floury potatoes, such as Maris Piper or King Edward, cut into 1cm/½inch thick chips, soaked in a bowl of cold water for 10-15 minutes (change the soaking water regularly), drained
• 1 litre/1 pint 15¼oz groundnut oil, for frying
• sea salt
• 4 x 180g/6¼oz cod fillets, skin removed
• sea salt flakes
• 4 sprigs fresh thyme
• 250ml/8¾fl oz beer
• 200g/7¼oz plain flour, plus extra for drudging the fish
• 5g/¼oz fresh yeast
• 1 free-range egg yolk
• pinch salt
• pinch sugar
• 1 free-range egg white, whisked until soft peaks form when the whisk is removed
• 1 tbsp ready-made good quality mayonnaise
• 1-2 free-range eggs, hard-boiled, finely chopped
• 1 tbsp chopped fresh flatleaf parsley
• 2-3 gherkins, finely chopped
• 2 tsp capers, drained, rinsed, finely chopped
• freshly squeezed lemon juice, to taste
• salt and freshly ground black pepper
• 300g/10½oz fresh peas, out of their pods
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh young mint leaves