For the dough, mix together the flour, cornmeal, beer, beer, and curry powder until smooth. Season well with salt and pepper and set aside.
150 g plain flour
50 g corn flour
150 ml lager beer
150ml of pale ale
5 g mild curry powder
flaky sea salt
White pepper
To make the tartar sauce, stir the capers and pickles in the mayonnaise along with the shallot, egg and lemon. Season to taste with salt and pepper and finally add the parsley
2 tablespoons capers, preferably chopped capers, chopped
80 g pickled gherkins
250 ml mayonnaise
2 banana shallots, chopped
2 eggs, hard and grated
1 lemon grated and in juice
30 g flat-leaf parsley, carbonated
Salt
Pepper
For the crushed peas, make a garlic butter by mixing the crushed garlic clove with the butter in a small bowl. Set aside
1 garlic clove, crushed
50 g of butter4
Add half of the peas to a food processor and mix approximately; you want a crushed texture, not a smooth mash
250 g frozen peas, thawed and drained in a colander5
Place a saucepan over moderate heat and add the rapeseed oil. Gently sauté the minced shallots for 2 minutes, then add 2–3 tablespoons of the garlic butter mixture (any excess butter can be stored in the refrigerator and used in other dishes)
2 shallots, finely chopped
2 teaspoons rapeseed oil 6
Once the butter has completely melted, add the mixed, whole peas to the pan with enough chopped mint to taste. Keep stirring everything for a few minutes until the peas are hot. Season to taste and keep warm until needed
250 g frozen peas, thawed and drained in a colander
flaky sea salt
freshly ground black pepper
fresh mint leaves, chopped
Preheat a deep fryer to 140 ° C
peanut oil, for frying
For potato chips, cut potatoes lengthwise into slices about 2 cm wide, then cut each slice lengthwise into 2 cm thick potatoes
900 g Maris Piper potatoes, peeled
Place the raw potato chips in a large skillet, cover with cold water and season well with salt, allowing approximately 30 g of salt per liter of water.
Salt
Heat the skillet over high heat and when the water is barely boiling, drain the potatoes in a strainer and let the potatoes steam for 5 minutes.
Place the fries on a tray, spread them evenly in a single layer, and allow to cool to room temperature.
Fry the potatoes until they are soft but still pale and retain their shape. Remove chips from oil and rotate fryer to 180 ° C.
Trim the battered cod, remove the pin bones, and if the fillets are wet, pat dry with kitchen paper. Sprinkle each piece of fish in seasoned flour and dip it into the batter to coat
100 g plain flour
Salt
Pepper
4 cod fillets, each weighing 170 g
Gently lower each piece of fish into the fryer and fry until the fish is floating and the dough is golden brown; This should take 5 to 8 minutes, depending on the thickness of the fish.
Remove the fried fish and drain well on kitchen paper. Keep heat in a low oven while cooking the remaining fish in the same way
When ready to serve, fry the potatoes until golden brown (about 3-5 minutes), drain well, and serve hot with the fish, crushed peas, tartar sauce, and lemon wedge.