Deep-fried Whitby Cod In Beer Batter, Marrowfat Peas, Cone Of Hand-cut Goose Fat Chips And Thick Tar

Recipe by Paul Heathcote from Market Kitchen
Ingredients FOR THE FISH
  • 4 150g Whitby Cod fillet
  • 125 ml Beer
  • 100 ml Self Raising Flour
  • 50 ml Milk
  • ½ teaspoon white wine vinegar
  • Salt & Pepper
  • 2 L vegetable oil
FOR THE CHIPS
  • 1 large Maris Piper Potato
  • 2 L vegetable oil
  • 500 ml goose fat or dripping
FOR THE PEAS
  • 200 g dried marrowfat Peas
  • A little unsalted butter
  • 50 g unsalted back Bacon finely shredded
  • Salt & Pepper
  • 1 Pint Water
FOR THE TARTARE SAUCE
  • 1 large gherkin
  • 50 g pinhead Capers
  • 1 hard boiled Egg
  • 2 anchovy fillets
  • Flat-leaf parsley
  • Juice of 1/2 a Lemon
  • ½ diced Red Onion blanched
  • 100 g mayonnaise
  • Salt & Pepper
Method
  • Combine beer and flour to a thick paste, add milk to loosen, add vinegar and seasoning.
  • Dip the cod in the batter, heat the oil to 160c - 170c. Deep fat fry it in vegetable oil for approximately 4 minutes, until the fish floats to the top.
  • Soak the peas in water overnight. Drain the peas and then cook with the bacon until tender in a pint of water. Drain any excess liquid and set aside. Lightly mash the peas.
  • Both oils on to heat (Vegetable oil 130C and goose fat 170C) Peel and cut the potato thickly. Blanch chips in vegetable oil until half cooked at 130C degrees. Finish by cooking in goose fat at 170C degrees until golden. Remove excess fat and season with salt and pepper.
  • Finely chop the capers, gherkin and anchovies. Add diced red onion. Grate the boiled egg and combine all ingredients with mayonnaise. Add parsley and lemon juice to finish.
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