Ingredients

• 3 free-range egg yolks
• 3 tsp Dijon mustard
• 4 tsp white wine vinegar
• 500ml/18fl oz vegetable oil
• 3 free-range eggs
• hard boiled and grated
• 4 banana shallots
• finely chopped
• 75g/2½oz gherkins
• chopped
• 100g/3½oz capers
• drained
• 50g/1¾oz flatleaf parsley
• 1 shallot
• finely chopped
• 25g/1oz butter
• ½ tsp sea salt
• 400g/14oz frozen peas (defrosted)
• 3 tsp sugar
• 100ml/3½fl oz chicken stock
• boiling hot
• 10 fresh mint leaves
• 8 large potatoes
• vegetable oil
• for deep frying
• salt
• 2 free-range egg whites
• 350g/12oz self-raising flour
• plus extra for dusting
• large pinch bicarbonate of soda
• 340ml/12fl oz sparkling water (or
• if you prefer
• beer)
• 1 whole brill (alternatively use turbot or flounder)
• filleted
• skinned and cut into portions

Directions

• For the tartare sauce
• make a mayonnaise by mixing the egg yolks
• Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream
• whisking all the time. When emulsified
• mix in the rest of the ingredients. Set aside.
• For the pea purée
• gently fry the shallot in the butter and salt in a pan. Add the peas and sugar
• then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain
• reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender
• add the mint and a few tablespoons of the cooking liquor. Blend to a purée
• adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm.
• For the chips
• top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges).
• Bring a pan of salted water to the boil and blanch the chips until soft
• but still holding their shape.
• Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper).
• Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Cook the chips for approximately 8–10 minutes
• or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper.
• For the battered fish
• beat the egg whites until very soft peaks form when the whisk is removed.
• In a separate bowl mix the flour
• bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine
• but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes.
• Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown.
• Meanwhile
• sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour
• dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches).
• Season the chips
• to taste
• with salt and serve immediately with the fish
• pea purée and tartare sauce.