Sarson's Fish and chips

    Sarson’s Fish and Chips

      

    January 3, 2018

    With pea and broad bean mayo and Sarson's sweet and sour pickled baby onions

    • Prep: 25 mins
    • Cook: 40 mins
    • Yields: Serves 4
    Sarson's Fish and chips

    Ingredients

    For the sweet and sour pickled baby onions:

    400 g frozen peeled white pearl onions, defrosted

    100 g light soft brown sugar

    100 ml Sarson’s Malt Vinegar

    1 sprig fresh rosemary

    3 sprigs fresh thyme

    1/2 tsp dried chilli flakes

    1 tbsp pink peppercorns

    1/2 tsp fine sea salt

    For the pea and broad bean mayo:

    55 g frozen peas

    55 g frozen broad beans

    1 tbsp fresh mint leaves, reserve some for garnish

    2 egg yolks

    1 tsp Dijon mustard

    1 1/2 tbsp Sarson's Malt Vinegar

    140 ml rapeseed oil

    140 ml groundnut oil

    1/2 tsp sea salt

    1/2 tsp freshly ground black pepper

    For the chips:

    800 g Maris Piper or King Edward potatoes, peeled and cut into 2cm batons

    600 ml sunflower oil, for deep frying

    1 tsp fin sea salt

    For the batter:

    75 g cornflour

    200 g plain flour

    1 tsp fine sea salt

    330 ml real ale

    2 tbsp Sarson's Malt Vinegar

    For the fish:

    600 ml sunflower oil, for deep frying

    4 tbsp plain flour

    1/2 tsp fine sea salt

    4 x 250 g thick white fish fillets, such as coley, haddock, whiting or cod

    1 lemon, cut into wedges, to serve

    Directions

    For the sweet and sour pickled baby onions:

    1Pack the onions into a clean, sterilised 450ml clip-top jar.

    2Add the sugar and Sarson’s Malt Vinegar to a small saucepan with the herbs, chilli flakes, peppercorns and salt, and cook on a gentle heat until the sugar has dissolved. Turn up the heat and bring to a boil.

    3Pour the hot pickling liquid over the onions, making sure that they are all covered with no air pockets. Seal the jar and leave to cool.

    4TIP: These onions can be eaten immediately but will improve in flavour if kept for a month. Once opened, keep refrigerated.

    For the pea and broad bean mayonnaise:

    1Cook the peas and broad beans in a small pan of boiling water for 1-2 minutes. Drain and immediately run under ice cold water.

    2Remove the outer skin from the broad beans and discard. Set aside 10g of peas and broad beans for garnish. Blend the remaining peas, broad beans and mint in a food processor until you have a coarse purée.

    3In a medium bowl whisk together the egg yolks, mustard and Sarson’s Malt Vinegar. Gradually whisk in the oils in a steady stream until the mayonnaise is thick and creamy. Stir through the pea and broad bean purée, mix well and season with a little salt and pepper. Spoon into a small serving bowl and garnish with the reserved peas, shelled broad beans and a sprig of mint. Chill until required.

    4TIP: This mayonnaise will keep well in the fridge for 3-4 days in a sealed container.

    For the chips:

    1Steam the potatoes for 4-5 minutes over a pan of simmering water, then remove and allow to dry out on a piece of kitchen paper.

    2Pre-heat the oil in a deep fat fryer or deep heavy-bottomed saucepan to 180°C. Add the potatoes in batches and fry for 3-4 minutes, or until golden-brown and crisp.

    3Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt, and keep warm in a low oven while preparing the fish.

    For the fish:

    1To make the batter, mix the cornflour, plain flour and salt together in a large bowl.

    2Make a well in the centre and whisk in the ale and Sarson’s Malt Vinegar until smooth. Set aside.

    3Pre-heat the oil in a deep fat fryer or deep heavy-bottomed saucepan to 180°C.

    4Place the flour and salt in a large plastic food bag. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.

    5Coat one floured fish fillet in the batter and carefully lower into the hot oil. Cook for 5-6 minutes, depending on the thickness of the fillets, until crisp and golden.

    6Remove from the oil using a slotted spoon and place onto a plate lined with kitchen paper. Place the cooked fish onto a baking tray and keep warm in a low oven with the chips.

    7Bring the oil back to temperature and cook the remaining pieces of fish in exactly the same way.

    8Remove the fish and chips from the oven and serve with a lemon wedge, pea and broad bean mayonnaise and Sarson’s sweet and our pickled baby onions, not forgetting a good glug of Sarson’s Malt Vinegar for the chips.

    Recipe created by Jimmy Doherty in collaboration with Sarson’s

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