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Restaurants›Lussmanns Brasserie›Msc Fish & Chips Recipe

Msc Fish & Chips Recipe

Name: Lussmanns Brasseries MSC Fish & Chips Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: British
Ingredients: 1 lb firm white fish fillets (cod or haddock), skinless; 1 cups all-purpose flour (for batter); 2 tbs cornstarch; 1 tsp baking powder; 12 fl oz cold beer or sparkling water; 1 tsp salt (for batter); 0.5 tsp freshly ground black pepper; 4 cups vegetable oil (for frying); 0.5 cups all-purpose flour (for dusting fish); 1.5 lb russet potatoes, peeled; 2 cups vegetable oil (for frying chips); 1 tsp salt (for seasoning chips); 10 oz frozen marrowfat peas; 1 tbs unsalted butter; 1 tbs fresh mint, finely chopped; 1 tsp lemon juice; 0.5 tsp salt (for peas); 0.25 tsp freshly ground black pepper; 0.5 cups mayonnaise; 2 tbs cornichons or dill pickles, finely diced; 1 tbs capers, drained and chopped; 1 tbs shallot, very finely minced; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 1 tbs fresh parsley, finely chopped; 0.25 tsp black pepper; 0.25 tsp salt; 4 each lemon wedges; 2 tbs malt or white vinegar (optional)

Inspired by Lussmanns Brasserie

Time1h

Serves2

homemade mushy peas, tartar sauce

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Ingredients

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Fish & Batter

1 lb firm white fish fillets (cod or haddock), skinless

1 cups all-purpose flour (for batter)

2 tbs Cornstarch

1 tsp Baking powder

12 fl oz cold beer or sparkling water

1 tsp salt (for batter)

1/2 tsp freshly ground black pepper

4 cups vegetable oil (for frying)

1/2 cups all-purpose flour (for dusting fish)

Chips (Fries)

1 1/2 lb russet potatoes, peeled

2 cups vegetable oil (for frying chips)

1 tsp salt (for seasoning chips)

Mushy Peas

10 oz frozen marrowfat peas

1 tbs Unsalted butter

1 tbs fresh mint, finely chopped

1 tsp ReaLemon lemon juice

1/2 tsp salt (for peas)

1/4 tsp freshly ground black pepper

Tartar Sauce

1/2 cups Mayonnaise

2 tbs cornichons or dill pickles, finely diced

1 tbs capers, drained and chopped

1 tbs shallot, very finely minced

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1 tbs fresh parsley, finely chopped

1/4 tsp black pepper

1/4 tsp Celtic sea salt

Finishing & Serving

4 each lemon wedges

2 tbs malt or white vinegar (optional)

Method

Chips (Fries)

Prep and par-cook

Cut peeled russet potatoes into 1/2"–3/4" thick chips. Rinse in cold water until water runs clear to remove starch. Pat dry thoroughly with a clean towel. Heat 2 cups oil in a deep heavy pot or deep-fryer to 300°F (150°C). Fry chips in batches for 4–6 minutes until tender but not colored. Remove to a paper towel-lined tray.

Increase oil temperature to 375°F (190°C). Fry the par-cooked chips in batches for 2–3 minutes until golden and crisp. Transfer to a paper towel-lined tray and season immediately with 1 tsp salt. Keep warm in a low oven (200°F/95°C) while you cook the fish.

Fish & Batter

Prepare fish and batter

Pat fish fillets dry and cut into 2–3 portion pieces if needed. Lightly season the fish with a pinch of salt and pepper. Put 1/2 cup flour in a shallow dish and dust each fillet lightly—this helps the batter adhere.

In a bowl, whisk together 1 cup flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Slowly whisk in 12 fl oz cold beer or sparkling water until the batter is smooth and thick-enough to coat the back of a spoon. Keep batter cold (set bowl over another bowl with ice if your kitchen is warm).

Fry fish

Heat 4 cups vegetable oil in a deep pot to 350–360°F (175–180°C). Dredge each dusted fillet lightly in flour, shake off excess, then dip into the batter to thoroughly coat. Carefully lower into hot oil, frying in batches for 5–7 minutes until the batter is deep golden and crisp and the fish inside flakes easily to 140–145°F (60–63°C). Don't overcrowd the pot. Transfer cooked fish to a wire rack over a tray to drain and keep warm in the oven alongside the chips if needed.

Mushy Peas

Bring a small saucepan of water to a boil and add the frozen marrowfat peas. Cook uncovered for 4–6 minutes until very tender. Drain well, reserving a tablespoon of cooking water.

Return peas to the warm pan off the heat. Add 1 tbs unsalted butter, 1 tbs chopped fresh mint, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Mash with a potato masher or fork to a coarse, slightly chunky consistency. If too dry, stir in up to 1 tbs reserved cooking water. Taste and adjust seasoning and lemon if desired. Keep warm until serving.

Tartar Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely diced cornichons or dill pickles, 1 tbs chopped capers, 1 tbs minced shallot, 1 tsp lemon juice, 1/2 tsp Dijon mustard and 1 tbs chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust acidity or salt. Chill until serving.

Finishing & Serving

Plate hot chips and a battered fish portion. Spoon a generous scoop of mushy peas alongside and serve tartar sauce in a small ramekin. Add lemon wedges and a drizzle/splash of malt or white vinegar if desired. Serve immediately so the batter stays crisp.