Ingredients
- For the mushy peas
- 200g frozen peas
- 20g butter
- 1 tsp white-wine vinegar
- 1 tsp chopped tarragon (optional)
- 1 tsp chopped mint
- For the twice-cooked chips
- 2 large Maris Piper potatoes
- Vegetable oil for frying
- Sea salt and vinegar
- For the mayo
- 100g mayonnaise
- Zest and juice of ½ lemon
- ¼ tsp paprika
Instructions
- For the mushy peas
- Cook the peas in boiling water for two minutes and drain. Transfer to a blender or food processor. Add the butter, vinegar and herbs, then process for a short time until broken down but still retaining some texture.
- For the chips
- Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water. Pat dry with kitchen paper.
- Heat the oil in a deep fat fryer to 130°C. Carefully lower the chips into the hot oil and fry for ten minutes, or until cooked through, but not browned. Carefully remove the chips from the pan, set aside to drain on kitchen paper.
- Preheat the oil to 190°C. Lower the chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the fryer and drain and serve sprinkled with sea salt and vinegar.
- For the fish and mayo
- Meanwhile, pre-heat the oven and cook the fish according to packet instructions.
- To make the mayo, place the mayonnaise, lemon juice, zest and paprika in a bowl and mix thoroughly.
- Slice up the fish and serve in mini cones with the chips, with the mushy peas and mayo on the side.
