Richard Phillips cooks up a dish that represents the best of British - fish and chips with a twist!
For the tartare sauce:
2 small gherkins, chopped
2 tbsp capers, chopped
1 small shallot, finely chopped
3 tbsp chopped parsley
Squeeze of lemon juice
Salt and pepper, to taste
For the fish and chips:
1 x piece of pollock or cod boned and skinned
75g fresh peas, cooked in salted water
5 leaves of fresh mint, chopped
Knob of butter
1 tbsp mild curry powder
100g flour (mixed with the above)
2 eggs whisked
Rapeseed oil, for shallow frying
75g fresh breadcrumbs
Pinch of cayenne pepper
Pinch of grated lemon zest
Watercress to garnish
1 x potato per person peeled and sliced into chips
Sunflower oil, for frying
1. Mix the flour with the curry powder and cayenne pepper and mix. Then mix the lemon zest with the breadcrumbs.
2. Next coat the fish in the flour mix, then the whisked egg then pat the breadcrumbs onto the fish and set aside in the fridge for 15 minutes.
3. Place into the heated rapeseed oil at about 180C for approx 5 - 6 minutes until golden brown and cooked through, turn half way through cooking.
4. Add the butter and mint to the cooked peas. Rinse the cut chips under cold water to remove all the starch, then shallow fry in the oil until cooked through, remove, then cook in a pre-heated oven at 180C/Gas 4 until golden brown and crisp.
5. For the tartare sauce, simply mix all the ingredients together and season to taste.
6. Serve the fish with the chips and the peas and tartare sauce on the side. Garnish with fresh watercress or fresh parsley.