John Molnar served up tasty fish and chips with hake fillets, mushy peas and tartare sauce on Saturday Kitchen.

The ingredients for the mushy peas are: 250g marrowfat peas, 1 tsp bicarbonate of soda, good pinch salt, small pinch ground white pepper, 50g butter and good splash malt vinegar.

For the fish: 4 x 200g–225g boneless hake fillets, 4 tbsp plain flour, pinch salt, 1 tsp baking powder and sunflower oil, for deep-frying.

For the chips: 2kg Markies potatoes (or other floury potato, such as Maris Piper), peeled and cut into even-sized chips, rinsed and dried, salt and malt vinegar, to taste.

For the tartare sauce: 200g good quality mayonnaise, 2 tbsp finely chopped baby capers, 2 large gherkins, finely chopped, 1 lemon, juice and zest, 1 tbsp fresh parsley, finely chopped, 1 tbsp fresh dill, finely chopped,
salt and freshly ground black pepper.

To serve: thick cut bread and butter, malt vinegar and salt.

See more fish and chips recipes in the book titled: The Fish and Chip Cookbook available from Amazon now.