Battered haddock and mushy pea fishcakes with homemade tartare sauce recipe

Name: Battered haddock and mushy pea fishcakes with homemade tartare sauce recipe
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

www.sainsburysmagazine.co.uk

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

View full recipe on www.sainsburysmagazine.co.uk

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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