Gone Fishin
A modern twist on the British classic, featuring crispy beer-battered Norwegian cod, chunky fries, minted pea purée, homemade tartar sauce, and a lemon wedge, finished with Maldon salt and black pepper.
Equipment
- 1 Deep fryer or heavy-bottomed pot Use oil thermometer for accurate frying temperature
- 1 Mixing Bowl For whisking batter
- 1 Rack or wire tray To rest fried fish and avoid sogginess
- 1 Paper Towels For patting cod dry
- 1 Thermometer To ensure oil is at 180°C (350°F)
Ingredients
- 2 pcs Cod Fillet (Frozen, Skinless) ~400–500g total, thawed and deboned
- 50 g Minted Pea Purée Warmed, blended with mint and a knob of butter
- 250 g Chunky Fries Connoisseur 16/18 cut
- 1 g Salt Table salt, used sparingly
- 60 g Tartar Sauce Preferably homemade with pickles and herbs
- 35 g Lemon Wedge Served on the side
- 50 g Beer Batter PreparedNotes: Mix just before dipping to retain carbonation
- 10 g Flour Emigrain, for dusting the fish
- 0.5 g Maldon Salt For finishing, adds texture
Instructions
- Pat the cod fillets dry thoroughly with a paper towel. Dust lightly with flour on both sides to help the batter adhere better.
- Whisk together beer batter mix until smooth and slightly thick. Dip the fish into the batter, making sure it’s fully coated.
- Carefully lower the fish into hot oil (180°C / 350°F), without a basket, and fry for approx. 3 minutes or until golden brown and crispy. Fry fries at the same time until golden.
- Microwave the pea purée for 30 seconds or heat in a pan until steaming. Add a knob of butter for extra silkiness.
- Spoon the pea purée onto the plate. Place fries on the side and stack the cod fillets neatly on top. Add a ramekin of tartar sauce and a lemon wedge.
- Sprinkle Maldon salt and freshly cracked black pepper over the fish before serving.
Notes
- For best results, use a thermometer to ensure oil is at 180°C (350°F) for crispy fish.
- Place fried fish on a wire rack, not paper towels, to avoid sogginess.
- Double-coat the batter for extra crunch: dip in batter, fry for 1–2 minutes, re-dip, and fry again.
- Variations: Try air-frying for a lighter option, or use rice flour and gluten-free beer for a gluten-free version.
- Pair with a crisp lager, Sauvignon Blanc, or homemade sparkling lemonade.
- Serve on a black ceramic plate with micro herbs for a gourmet presentation.