Elliott Grover served up tasty spicy fish and chips with minted peas, beef dripping and tartare sauce on Saturday Kitchen.<\/p>\n
The ingredients for the tartare sauce are: 6 tbsp mayonnaise, 1 gherkin or 6 cornichons, finely chopped, 1 tbsp capers, rinsed and chopped, 1 tsp lemon juice, 1 tbsp chopped fresh flatleaf parsley, 2 tsp chopped fresh tarragon, 1\u20132 tsp Tabasco and 1 red or green chilli, finely chopped.<\/p>\n
For the beef dripping: 30g beef fat, 1 fresh rosemary sprig, 1 fresh thyme sprig and 2 garlic cloves, lightly crushed.<\/p>\n
For the triple-cooked fries: 1kg potatoes, peeled, vegetable oil, for deep frying, salt and freshly ground black pepper.<\/p>\n
For the fish: 130g gluten-free flour, plus extra for dusting, 1 tbsp curry powder, 155\u2013175ml gluten-free beer, vegetable oil, for deep frying, 4 x 175g haddock fillets, boneless, skin removed and patted dry, salt and freshly ground black pepper and 1 lemon, cut into wedges, to serve.<\/p>\n
For the minted peas: 100g frozen peas, 30g unsalted butter, 3 fresh mint sprigs, leaved picked and chopped, salt and freshly ground black pepper.<\/p>\n