Pollack / European pollock

BIN: Pollachius pollachius
Fr: Lieu jaune
GER: Steinköhler
IT: Merluzzo giallo
ESP: Abadejo
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Ingredients (serves 2):

2 x 180-200 white fish fillets
2 waxy potatoes (Koffmann)
2l frying oil
Batter:
300g self rising flour
Flour for dusting
1 tablespoon of paprika powder
Pinch of chilli flakes
1 pint of lager
Mushy peas:
300g frozen peas
50ml stock
2 sprigs of fresh mint
Splash of cream
Tartare Sauce:
2 egg yolks
1 tablespoon mustard
250g vegetable oil
1 teaspoon vinegar
1 small minced shallot
Chopped capers
Chopped gherkins
Chopped chives
Chopped parsley
Lemon juice to taste
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Recipe:

1. Prep and fillet the fish as shown in this reel. Cut fillets into desired portions.

2. Batter: combine flour, spices and lager and mix until homogeneous. Dust the fillets with flour, coat evenly with the batter and deep fry at 180C for 5-7 minutes.

3. Chips: cut potatoes into chips. Deep fry at 150C for 6-8 minutes and chill in the freezer for min 1 hour. Deep fry again at 180C until golden and crispy.

4. Mushy peas: cook peas in stock for 3-5 minutes. Blend peas together with mint and cream.

5. Tartare sauce: combine egg yolks with mustard and slowly add oil whilst whisking. Finish with a splash of vinegar. Add chopped veggies, herbs and lemon juice. Serve and enjoy