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Restaurants›Lussmanns Brasserie›Msc Fish And Chips Recipe

Msc Fish And Chips Recipe

Name: Lussmanns Brasseries MSC Fish And Chips Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: British
Ingredients: 2 pieces skinless white fish fillets (MSC-certified), e.g., cod or haddock; 3 cups all-purpose flour (for batter); 0.5 cups cornstarch; 1 tbs baking powder; 1 cups cold sparkling water or cold beer; 3 pieces ice cubes (optional, to keep batter cold); 1 tsp sea salt; 0.5 tsp black pepper; 1.5 cups vegetable oil (for deep-frying); 0.5 cups extra flour (for dusting); 2 large floury potatoes (e.g., Maris Piper or Russet), peeled; 4 cups vegetable oil (for frying chips); 0.75 tsp sea salt; 1 cups frozen garden peas; 1 tsp butter; 1 tsp fresh mint, finely chopped (optional); 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cups mayonnaise; 2 tbs dill pickles or cornichons, finely diced; 1 tbs capers, rinsed and chopped; 1 tsp lemon juice; 1 tbs fresh parsley, finely chopped; 0.5 tsp Dijon mustard; 0.125 tsp black pepper; 2 pieces lemon wedges (to serve)

Inspired by Lussmanns Brasserie

Time50m

Serves1

(half main portion – please ask for a vegetarian option) served with mushy peas, tartare sauce

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Ingredients

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Fish & Batter

2 pieces skinless white fish fillets (MSC-certified), e.g., cod or haddock

3 cups all-purpose flour (for batter)

1/2 cups Cornstarch

1 tbs Baking powder

1 cups cold sparkling water or cold beer

3 pieces ice cubes (optional, to keep batter cold)

1 tsp sea salt

1/2 tsp black pepper

1 1/2 cups vegetable oil (for deep-frying)

1/2 cups extra flour (for dusting)

Chips (Fries)

2 large floury potatoes (e.g., Maris Piper or Russet), peeled

4 cups vegetable oil (for frying chips)

3/4 tsp sea salt

Mushy Peas

1 cups frozen garden peas

1 tsp Butter

1 tsp fresh mint, finely chopped (optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Tartare Sauce & Garnish

1/2 cups Mayonnaise

2 tbs dill pickles or cornichons, finely diced

1 tbs Capers, rinsed and chopped

1 tsp ReaLemon lemon juice

1 tbs fresh parsley, finely chopped

1/2 tsp Dijon mustard

1/8 tsp black pepper

2 pieces lemon wedges (to serve)

Method

Chips (Fries)

Prep and first fry

Cut peeled potatoes into even 1/2-inch (1.2 cm) thick chips. Rinse in cold water until water runs clear to remove surface starch, then dry thoroughly with a clean towel. Heat oil for chips in a heavy-bottomed deep pan or fryer to 320°F (160°C). Fry chips in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C) for the second fry. Just before serving, return chips to hot oil and fry for 2–3 minutes until golden brown and crisp. Drain on paper towels and season immediately with 3/4 tsp sea salt.

Fish & Batter

Prepare fish

Pat the fish fillets dry with paper towels. Season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper. Lightly dust each fillet with 1/2 cup of the extra flour and shake off excess. This helps batter adhere.

Make the batter

In a bowl whisk together 3 cups all-purpose flour, 1/2 cup cornstarch and 1 tbs baking powder with 1 tsp sea salt and 1/2 tsp black pepper. Slowly whisk in 1 cup cold sparkling water or cold beer until just combined; batter should be thick but coat a spoon. If possible keep batter cold by placing mixing bowl over a bowl of ice or adding a few ice cubes briefly; remove ice before dipping.

Heat oil for frying fish (use a separate pot or maintain a clean area of oil) to 350–375°F (175–190°C). Working in one or two batches to avoid crowding, dip each floured fillet into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 5–7 minutes depending on thickness, turning if needed, until batter is puffed and deep golden brown and internal fish temperature reaches 145°F (63°C) or fish flakes easily. Remove to a wire rack or paper towels to drain.

If cooking a half-main portion (this recipe), keep timing consistent: do chips second fry and fish final fry so both are hot and crisp together.

Mushy Peas

While the chips first fry, place 1 cup frozen peas in a small saucepan with 2–3 tbs water. Cook over medium heat, stirring occasionally, until heated through (3–4 minutes). Mash with a potato masher or fork to desired texture (leave some whole peas for texture). Stir in 1 tsp butter, 1 tsp chopped mint (optional), 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Keep warm until serving.

Tartare Sauce & Finish

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely diced dill pickles or cornichons, 1 tbs chopped capers, 1 tsp lemon juice, 1 tbs chopped fresh parsley, 1/2 tsp Dijon mustard and a pinch (1/8 tsp) black pepper. Stir until combined and taste; adjust lemon or salt if needed. Chill until ready to serve.

To serve: pile a portion of chips on the plate, place battered fish fillet beside or on top, add a generous spoonful of mushy peas and a ramekin of tartare sauce. Garnish with lemon wedges. Serve immediately while hot and crisp.