John Molnar fish and chips with hake fillets, mushy peas and tartare sauce recipe on Saturday Kitchen

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.