Better than anything you can get at your local fish and chipper!
Soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda for at least 12 hours, preferably overnight.
Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with the water. Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for ??1½-2 hours, stirring from time to time.
The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season with salt and pepper.
Place the eggs, and mustard into a food processor and blend until pale and creamy.
With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon zest and juice and season to taste.
Mix the flour, yeast, sugar, salt and vinegar together in a bowl.
Add beer and whisk until it forms a thick batter.
Set aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.
Heat a deep fat fryer to 190C/375F or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Dip each piece of fish into the batter to coat thoroughly. Lower them carefully into the fryer, and cook one at a time. Cook for 4-6 minutes until the fish is cooked through and the batter is golden-brown. Scatter the remaining batter into the fat fryer and fry until golden brown. Drain the fish onto kitchen paper and season with sea salt.
Spread the softened butter along the length of the baguette, then top with the mushy peas. Place pieces of Pollock all along top then drizzle the lemon mayonnaise over the top. Top with the scraps, then cover with the top of the baguette and gently down. Serve in one long piece and carve at the table.
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