Fish and Chips, full recipe without convenience food

Ingredients for 4 servings:

• 4 cod loins, 125 g each
• salt and pepper
• ½ liter rapeseed oil
• 200 g flour
• 3 tsp baking powder
• 200 ml beer, light, lager
• 600 g peas, frozen or the same amount of split fresh peas in season
• 15 fresh mint leaves, finely chopped
• 1 tbsp, heaped butter
• 800 g floury potatoes
• Oil for frying
• 2 pinches of salt
• 4 tbsp mayonnaise, according to my recipe from the database
• n. B. Gherkin(s), chopped
• n. B. capers, chopped
• n. B. herbs, chopped
• n. B. Spring onion(s), finely chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

with tartar sauce, mushy peas and triple-cooked chips

First, make the triple-cooked chips. I have a detailed recipe for them in the database. Here’s the short version: First, boil the potato sticks for about 8 minutes, chill for 45 minutes, deep-fry for about 8 minutes at 130 degrees Celsius, chill for another 45 minutes, and finally deep-fry for up to 10 minutes at 175 degrees Celsius, season with salt, and serve. There’s also a recipe for the tartar sauce in the database: homemade mayonnaise is mixed with gherkins, capers, herbs, and a little spring onion. For the pea puree, blanch the peas in salted water for 1 minute, refresh, and add to the warmed butter with the mint. Gently sauté with the lid on for about 10 minutes. Then mash with a pestle and mortar until coarsely ground. For the batter, mix all ingredients well and chill for 60 minutes. If you have a foam bottle, fill it with the batter and pipe it into a bowl large enough to hold all four fillets. This makes the batter even lighter. Rub the fish fillets all over with a salt and pepper mixture, lightly coat them in flour, tap them off, and submerge them completely in the batter. Heat the oil in a deep pan large enough to just hold the four fish fillets to about 175 degrees Celsius (350 degrees Fahrenheit). Then add the fish, making sure they are not touching each other. The oil should now reach a depth of about 1 cm (0.4 inches). Stir the fillets occasionally with a spoon and turn them over after 3 minutes. The fried side should now be perfectly browned. Fry the other side for about 3 minutes as well. Remove the fillets and drain them on kitchen paper. The chips should now be cooked; otherwise, keep the fish fillets warm in an oven heated to 100 degrees Celsius (212 degrees Fahrenheit). Arrange the fish, chips, peas, and tartar sauce nicely and serve with a beer. The English classic par excellence.