Fish and Chips with crushed peas

Name: Fish and Chips with crushed peas
Yield: 10
Ingredients: 12.5g KNORR Professional Vegetable Jelly Bouillon 800g; 300.0ml Water; 1.5kg Cod; 2.0g Sea salt; 1.0pc Lemon; 300.0g Plain flour; 300.0ml Ale; 3.0g Sea salt; 1.7kg Potatoes; 525.0g Frozen peas; 150.0g Plain flour; 300.0ml COLMAN'S Tartare Sauce 2.25L; 4.0pc Lemon

Fish and Chips with crushed peas – recipe

Classic fish and chips with Coleman's Tartare Sauce.

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Advance Preparation:

KNORR Professional Vegetable Jelly Bouillon 800g 12.5 g
KNORR Professional Vegetable Jelly Bouillon 800g
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Product Specification
Water 300.0 ml
Cod 1.5 kg

Batter:

Sea salt 2.0 g
Lemon 1.0 pc
Plain flour 300.0 g
Ale 300.0 ml

Triple cooked chips:

Sea salt 3.0 g
Potatoes 1.7 kg

Crushed Peas

Frozen peas 525.0 g

Frying the fish:

Plain flour 150.0 g

To serve:

COLMAN'S Tartare Sauce 2.25L 300.0 ml
COLMAN'S Tartare Sauce 2.25L
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Amazon

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Booker

Brakes

Product Specification
Lemon 4.0 pc

Traditional British

Autumn

Spring

Pub Food

Fish/Seafood

Main courses

Contract Catering

Winter

Summer

Classic fish and chips with Coleman's Tartare Sauce.

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Preparation

Advance Preparation:
- Make up the KNORR Professional Vegetable Bouillon by boiling the water and whisking in the jelly.
- Check that the fish has been scaled, pin boned and cut into 150g portions
Batter:
- Whisk together the plain flour, juice of lemon and ale until a smooth batter is formed. Season the mix.
Triple cooked chips:
- Wash and peel the potatoes.
- Cut them into equal sized large chips.
- Leave them in cold water for 1 hour.
- Blanch them in boiling water for 5 min. and then drain.
- Put thechips into the deep fat fryer for 5 min. at 120°C. Then remove and drain.
- When ready to serve, cook the chips at 180°C until crisp and golden.
- Season to taste.
Crushed Peas
- Put the peas into the boiling vegetable stock for 2 minutes.
- Lightly crush the peas.
Frying the fish:
- Put the remaining flour in a deep tray.
- Add the cod pieces and coat them evenly.
- Take each cod piece and place into the batter and coat them.
- Gentle place the cod in the fryer at 180°C taking care that they don't stick together and fry until cooked.
- Drain on a wire rack then serve immediately.
To serve:
- Put the battered cod on the plate.
- Add a portion of chips, wedge of lemon, crushed pea and COLMAN'S Tartare Sauce.