Fish & chips

Ingredients

For 10 main dishes:

 

For the Pea Mash & Dip:

  • 1300 g Marie Thumas Apéro Green Pea Dip
  • 55 g butter
  • 220 g cream

For the fish:

  • 1500 g cod fillets, cut into portions
  • 200 g all-purpose flour (plus extra for dusting)
  • 100 ml cold sparkling water
  • 1 tsp baking powder
  • Salt and pepper, to taste
  • Vegetable or sunflower oil, for deep frying

For the chips:

  • 1200 g waxy potatoes
  • Salt, to taste
  • Oil for frying

Preparation

Pea Mash:

  1. Heat the Green Pea Dip according to package instructions.
  2. Stir in the butter and cream.
  3. Blend briefly with a hand blender until smooth but still textured.

Fish:

  1. In a bowl, whisk together the flour, baking powder, and sparkling water to form a smooth batter. Season with salt and pepper. Let rest for 10 minutes.
  2. Season the cod fillets with salt and pepper. Lightly dust them with flour.
  3. Dip the fillets into the batter and deep-fry in hot oil at 175°C until golden and cooked through. Drain on paper towels.

Chips:

  1. Cut the potatoes into thick fries (12–14 mm). Rinse in cold water and pat dry.
  2. First fry: Cook the fries at 140°C for about 8 minutes. Remove and let cool.
  3. Second fry: Fry again at 175°C for 4–6 minutes until golden and crispy. Season with salt.

Other recipes

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Mexican Dip

Cauliflower Dip

Green Pea dip

Red Salsa

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