Feeling peckish? Time for posh Fish & Chips!
Although we love drinks, we also get hungry from time to time. As such, we’ve devised some recipes that pair perfectly with beers from our Atlantic Archipelago range. In fact, they even form part of the ingredients too! Give them a go, we’re sure you’re going to love them!
Wondering how you can make Fish & Chips posh? Find out more in this delicious recipe that pairs perfectly with The Tea Clipper Pale Ale.
Ingredients
For the Fish
4 hake fillets (120g each), pin-boned
Olive oil
75g butter
Zest of 1 lemon
1 tsp each chopped chervil, chives, parsley and tarragon
Sea salt and black pepper
Fried Potatoes
100g potatoes, peeled and diced
Oil for frying
Tartare Sauce
1 egg yolk
1 tsp English mustard
1 tsp white wine vinegar
250ml olive oil
50ml double cream
100ml hot fish stock
Small handful sliced lettuce
100g peas, defrosted
1 gherkin, diced
1 tbsp capers, drained
1 tsp each chopped chervil, chives, parsley and tarragon
Garnish
50g capers, fried until crisp
Method
Check the hake for bones. Sprinkle with sea salt and leave for 10 minutes. Rinse and pat dry.
Boil the diced potatoes in salted water for 7 minutes until just tender. Drain, cool, and dry.
Heat a little oil in a frying pan. Cook the fish skin-side down for 3 minutes. Lower the heat, add butter and herbs, then cook for 2 more minutes. Season with lemon zest, salt, and pepper.
Fry the potatoes in a little oil for about 6 minutes until golden and crispy. Drain on kitchen paper and season.
Make the tartare sauce by whisking the egg yolk, mustard, and vinegar together. Slowly whisk in the olive oil until thick, then season with salt. Stir in the cream and gradually whisk in the hot fish stock until smooth. Add the lettuce and peas and heat for 1 minute. Stir in the gherkins, capers, and herbs, then season to taste.
Deep-fry or shallow-fry the capers until crisp. Drain on kitchen paper.
Spoon the tartare sauce into bowls, place the hake on top, add the crispy potatoes, and garnish with the fried capers. Serve immediately.