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Ingredients
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For the Fish
For the Chips
For the Mushy Peas
For the Tartar Sauce
Method
For the Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and thick. Let it rest for 20 minutes.
- 2
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Fish
Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for about 5-7 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.
For the Chips
- 4
Prepare the Potatoes
Peel the russet potatoes and cut them into thick chips (about 1/2 inch wide). Rinse the chips in cold water to remove excess starch.
- 5
Parboil the Chips
In a pot, bring salted water to a boil, add the potato chips, and parboil them for about 5 minutes. Drain and let them cool.
- 6
Fry the Chips
In the same oil used for the fish, increase the heat to 375°F (190°C). Fry the chips in batches for about 4-5 minutes or until golden and crispy. Drain on paper towels and sprinkle with salt.
For the Mushy Peas
- 7
Cook the Peas
In a saucepan, bring water to a boil and add the frozen peas. Cook for about 3 minutes until tender, then drain.
- 8
Mash the Peas
Return the peas to the saucepan, add butter, mint leaves, and salt. Mash with a fork or potato masher until desired consistency is reached.
For the Tartar Sauce
- 9
Mix the Sauce
In a small bowl, combine mayonnaise, finely chopped dill pickles, capers, lemon juice, and salt. Mix well and adjust seasoning to taste.