Beer Battered Fish and Chips, With Mushy Peas and Tartare Sauce

Preparation

An iconic dish, fish and chips is a standard on gastropub menus across the UK. Making your own tartare sauce and mushy peas really elevates the dish, so give it a try!   

MAKE THE TARTARE SAUCE

1. Combine all the ingredients in a small mixing bowl, mix well, cover, and refrigerate until ready to use.

MAKE THE MUSHY PEAS

1. Put the peas and butter into a Hexclad 1 Litre Hybrid Pot, and heat at a low-medium heat, mashing some of the peas with the back of a wooden spoon for a few minutes until you have a chunky textured yet silky thick dip. Season and set aside.

MAKE THE FISH

1. Preheat the oil in the Hexclad Hybrid Deep Sauté/Chicken Fryer (6.6 Litre) until it reaches 175C. Prepare a large tray lined with kitchen roll, and warm the oven to around 150C.
2. Prepare the batter by mixing the dry ingredients together in a medium sized bowl, then add the beer, and half of the soda water, whisking to ensure there are no lumps. Add splashes of the water in whilst continuing to mix, until you have a consistency like a very thick double cream. 

MAKE THE POTATOES

1. Drain the potatoes, pat dry with kitchen roll, then gently add them to the hot cooking oil, using tongs to separate them if they begin sticking together. You may need to cook them in a couple of batches. Allow to fry for 10 to 12 minutes until golden brown and cooked through. Use a slotted spoon or tongs to transfer them to the kitchen roll to drain, then put them on a tray in the oven to keep warm.
2. Check and adjust the oil temperature, and once it's back to 170C, dip the pieces of fish into the batter, turning and re-dipping to ensure even coverage. Fry until golden brown and the fish is cooked through, 6 to 8 minutes per side. Use a meat thermometer to check the min temp is 145C if you want to be sure. Drain the fried fish on kitchen roll, and transfer to the oven whilst you fry the remaining pieces. Re-heat the mushy peas gently whilst you plate up.
3. Serve each piece of fish with chips, a generous dollop of tartare sauce and mushy peas, seasoned well with salt and malt vinegar.