Fish and Chips with Mushy Peas and Tartare Sauce
You can't beat home made fish and chips, with mushy peas, tartare sauce and slabs of white bread. Ditch the takeaway and feast on this recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Food processor
- Deep-fry thermometer
- Mixing bowl
- Saucepan
- Stove
- Baking sheet
- Paper towel
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Colander
- Peeler
- Plate
- Vegetable oil container
Ingredients
- 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
- pepper
- ½ tsp caster sugar
- 25g butter
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