Battered haddock and mushy pea fishcakes with homemade tartare sauce recipe | Sainsbury`s Magazine

Name: Battered haddock and mushy pea fishcakes with homemade tartare sauce recipe | Sainsbury`s Magazine
Ingredients: 500g floury potatoes like Maris Piper or King Edwards, peeled and cut into chunks; 400g haddock, pollack, whiting or other firm white fish; 1 x 300g tin marrowfat peas, drained; 175g plain flour, plus extra to dust; 2 tsp fine sea salt; 125ml malt vinegar; vegetable oil, for frying, about 1 litre; lemon wedges and parsley sprigs to serve, optional; 175g mayonnaise; 3-4 tbsp pickling liquor from cocktail gherkins, to taste; 2 tbsp salted capers, rinsed and chopped; 2 tbsp cocktail gherkins, chopped; 4 tbsp chopped parsley; 1 tbsp chopped chives

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This battered haddock and mushy pea fishcakes with homemade tartare sauce recipe is the classic pub lunch, fish and chip,s in one crispy package

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Ingredients

500g floury potatoes like Maris Piper or King Edwards, peeled and cut into chunks
400g haddock, pollack, whiting or other firm white fish
1 x 300g tin marrowfat peas, drained
175g plain flour, plus extra to dust
2 tsp fine sea salt
125ml malt vinegar
vegetable oil, for frying, about 1 litre
lemon wedges and parsley sprigs to serve, optional
175g mayonnaise
3-4 tbsp pickling liquor from cocktail gherkins, to taste
2 tbsp salted capers, rinsed and chopped
2 tbsp cocktail gherkins, chopped
4 tbsp chopped parsley
1 tbsp chopped chives