Recipes>Cod Recipes
London Pride Battered Cod with Mushy Pea ‘Mayonnaise’
by Marcus Wareing from The Gilbert Scott Book of British Food
Serves 4-6
The British classic of Fish and Chips doesn’t get better than in this recipe served at Marcus Wareing’s Gilbert Scott restaurant. London Pride is a rich ale that is the perfect addition to the batter.
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From the book
The Gilbert Scott Book of British Food
Marcus Wareing
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Introduction
We have served this dish at the restaurant since we opened. We set out to make it slightly different from the norm, so instead of serving mushy peas, mayonnaise and vinegar with the fish and chips, we combined all three accompaniments in one. London Pride is a rich ale that is the perfect addition to the batter.
Tags
Ingredients
| 2 tbsp | rock salt |
|---|---|
| 4 x 150g | pieces of cod fillet |
| oil for deep frying | |
| For the ‘Mayonnaise’: | |
| 1 x 300g | tin Harry Ramsden’s mushy peas |
| 100ml light olive oil | |
| 2 tbsp | Chardonnay vinegar |
| ½ tsp | salt |
| For the batter: | |
| 50g | cornflour |
| 100g | plain flour |
| ½ tsp | salt |
| 250ml | London Pride lager |
Essential kit
You will need a deep-fat fryer.
Method
To make the ‘mayonnaise’, put the mushy peas in a blender and blitz until smooth, then gradually blend in the oil. Finish with the vinegar and salt. Set aside.
Sprinkle the rock salt over the cod and leave for about 10 minutes, then rinse off and pat dry.
Make the batter while the cod is being salted. Sift the cornflour, plain flour and salt into a bowl and whisk in enough beer to make a thick batter.
Heat oil in a deep-fat fryer to 165°C. Taking one piece at a time, coat the fish generously in the batter, then fry until golden on both sides and cooked through (use a skewer to check that the centre of the fish is hot). Drain on kitchen paper.
Serve hot with the ‘mayonnaise’ and chunky chips.
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Ingredients
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