Ingredients

The following ingredients have 4 Servings
  • 2 large Maris Piper potatoes
  • Scottish rapeseed oil (for frying)
  • Shetland sea salt
  • distilled white vinegar
  • 200 grams frozen peas
  • 20 grams butter
  • 1 tsp white wine vinegar
  • 1 tsp chopped tarragon
  • 1 tsp fresh mint leaves
  • 4 Young's Chip Shop Large Battered Cod Fillets

Instruction

  • First, peel the potatoes and cut lengthways into roughly 1 cm slices.
  • Place the cut potatoes into a large bowl and cover with plenty of water. Leave the potatoes to soak for as long as you can, preferably overnight.
  • Drain the potatoes and pat well to dry on a clean kitchen towel. Set aside, covered, while you prepare the mushy peas.
  • Cook the peas in boiling water for two minutes and drain.
  • Transfer the cooked peas to a blender or food processor. Add the butter, vinegar and chopped herbs. Process for a short time until the peas have broken down but still retain some texture. Set aside.
  • Preheat oven to 230 C/ 200 C fan/ gas mark 8.
  • Heat rapeseed oil in a deep fat frier or in a large, heavy-based pan (with a lid placed nearby in case it catches fire!) to 130 C.
  • Pop the Young's Chip Shop Large Cod Fillets in the preheated oven and bake for 25 minutes (set a timer so you don't forget).
  • Deep fry the chips in the hot oil for 10 minutes, so that they par-cook but don't brown.
  • Remove from the heat and drain on a tea towel while you heat the oil up to 190 C.
  • Deep fry the chips for a further 4-5 minutes, until crisp and golden brown.
  • Remove from the heat and sprinkle with salt and vinegar.
  • Reheat the mushy peas, if needed.
  • Serve the Young's Chip Shop Cod Fillets with the twice-cooked chips and mushy peas on the side.