Ingredients Jump to Instructions ↓

  1. 250 g self-raising flour

  2. 250 g cornflour

  3. pinches dried red chilli flakes

  4. pinches dried marjoram

  5. pinches garlic salt

  6. 200 ml ale

  7. 100 ml sparkling mineral water

  8. 1 lime , juice only

  9. 2 egg yolks

  10. 400 ml vegetable oil

  11. 100 g green olives , pitted and chopped

  12. 4 tinned anchovies , chopped

  13. 1 tbsp capers , chopped

  14. 2 tbsp cornichons , chopped

  15. 200 g frozen peas

  16. 50 g butter

  17. bunches mint , chopped

  18. 1/2 lemon , juice only

  19. 1 kg Maris Piper potatoes

  20. sunflower oil , for deep frying

  21. 4 x 200 g haddock fillets

  22. sprigs chervil , to garnish

Instructions Jump to Ingredients ↑

  1. For the batter , mix all the dry ingredients or the batter together in a bowl. Make a well in the centre and whisk in the beer, water and lime juice. Leave on one side to rest for about 30 minutes.

  2. For the blender mayonnaise , put the egg yolks in a liquidiser and process until creamy.

  3. With the motor running, add the oil in a thin steady stream, until the mixture thickens and comes together.

  4. Transfer the mayonnaise to a bowl and add the olives, anchovies, capers and cornichons. Season with salt and pepper and set aside.

  5. For the pea puree , melt the butter in a saucepan, add the peas and cook until softened. Tip the softened peas into a blender and process until smooth.

  6. Spoon the pea puree into a bowl and stir in the mint and lemon juice. Season to taste.

  7. Cut the potatoes into thickish chips 8. For the chips , heat the oil in a deep fat fryer and when hot, cook the chips until soft but not coloured. Remove from the fryer and lay them on greaseproof paper. Leave on one side until cool.

  8. Increase the heat in the fryer and fry the chips until crisp.

  9. . For the fish , dip the fish pieces in the beer batter and deep fry until crisp and golden. Drain on absorbent paper 11. Serve the fish and chips with the warmed pea puree and dollops of olive mayonnaise. Garnish with chervil.


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