Fish and Chips with Mushy Peas and Tartare Sauce - James Martin Chef

Ingredients

• 300g cod fillet, skinless and sliced
• 250g gluten-free self raising flour
• 350g cider
• 1 tsp salt
• 3 egg yolks
• 1 tbsp Dijon mustard
• 200ml veg oil
• Squeeze of lemon
• ½ shallot, peeled and diced finely
• 4 small gherkins, diced
• 1 tsp small capers
• Few sprigs of dill and parsley, chopped
• 4 large potatoes, peeled and thickly cut into lengths, then blanched and dried
• Vegetable oil, for frying
• 200g marrowfat peas
• 1 tbsp baking powder
• Salt and pepper
• ½ tsp caster sugar
• 25g butter
• Blanch the chips for 5 minutes then drain. Tip onto a tray lined with kitchen paper. Fry the chips until crisp, then drain.
• Heat a fryer to 190c or a deep pan of veg oil. Whisk all of the ingredients together for the batter, then dip all the fish in and fry in batches. Then drain on kitchen paper.
• In a small food processor, blitz the eggs and mustard, then slowly add the oil in a drizzle to make the mayo. Spoon into a bowl and add all the remaining ingredients and season.
• To serve, spoon the sauce onto plates, top with the fish & chips and a spoonful of mushy peas.