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Restaurants›Slug & Lettuce - Wolverhampton›Fish & Chips Recipe

Fish & Chips Recipe

Name: Slug & Lettuce - Wolverhamptons Fish & Chips Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: British
Ingredients: 1 lb skin-on white fish fillets (cod, haddock or pollock); 0.5 cups all-purpose flour (for dredging); 0.75 cups cold sparkling water; 1 cups all-purpose flour (for batter); 2 tbs cornstarch; 0.5 tsp baking powder; 0.5 cups cold beer or club soda (for batter); 1 tsp salt; 0.5 tsp black pepper; 6 cups vegetable oil (for frying); 1 lb russet potatoes (about 1 large per 2 servings), scrubbed, skin on; 2 cups vegetable oil (for frying); 1 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 2 tbs dill pickles, finely chopped; 1 tbs capers, rinsed and chopped; 1 tbs fresh lemon juice; 1 tbs fresh parsley, finely chopped; 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.125 tsp black pepper; 1 cups garden peas (frozen); 1 cups mushy peas (if preferred, frozen or canned); 1 tsp butter; 0.25 tsp salt; 2 pieces lemon wedges; 2 tbs malt vinegar or malt vinegar substitute

Inspired by Slug & Lettuce - Wolverhampton

Time1h

Serves2

Hand-battered fish with skin-on fries, tartare sauce and your choice of garden peas or mushy peas.

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Ingredients

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Fish & Batter

1 lb skin-on white fish fillets (cod, haddock or pollock)

1/2 cups all-purpose flour (for dredging)

3/4 cups cold sparkling water

1 cups all-purpose flour (for batter)

2 tbs Cornstarch

1/2 tsp Baking powder

1/2 cups cold beer or club soda (for batter)

1 tsp Celtic sea salt

1/2 tsp black pepper

6 cups vegetable oil (for frying)

Skin-On Fries

1 lb russet potatoes (about 1 large per 2 servings), scrubbed, skin on

2 cups vegetable oil (for frying)

1 tsp Celtic sea salt

1/4 tsp black pepper

Tartare Sauce

1/2 cups Mayonnaise

2 tbs dill pickles, finely chopped

1 tbs Capers, rinsed and chopped

1 tbs fresh lemon juice

1 tbs fresh parsley, finely chopped

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Peas (choose one)

1 cups garden peas (frozen)

1 cups mushy peas (if preferred, frozen or canned)

1 tsp Butter

1/4 tsp Celtic sea salt

Finishing & Garnish

2 pieces lemon wedges

2 tbs malt vinegar or malt vinegar substitute

Method

Skin-On Fries

Prepare potatoes

Cut scrubbed russet potatoes into 1/2-inch to 3/4-inch thick fries. Rinse under cold water until water runs clear to remove excess starch. Pat dry thoroughly with kitchen towels.

First fry (blanch)

Heat 2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until slightly softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you prepare fish (can be chilled in refrigerator).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, 2–3 minutes. Drain on paper towels, immediately season with 1 tsp salt and 1/4 tsp black pepper, toss gently and keep warm in a low oven (200°F/95°C) while finishing fish.

Fish & Batter

Prepare fish

Pat fish fillets dry and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep skin-on side intact. Dredge each fillet lightly in 1/2 cup flour (shake off excess) to help batter adhere.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder and 1 teaspoon salt and 1/2 teaspoon black pepper. Add 3/4 cup cold sparkling water and 1/2 cup cold beer or club soda, whisking briefly until just combined — a few lumps are fine. Batter should be thick enough to coat the back of a spoon but still pourable. Keep batter cold by placing the bowl into a larger bowl with ice if available.

Heat oil

In a deep fryer or large heavy pot, add vegetable oil to reach a 3–4 inch depth (about 4–6 cups total). Heat to 350°F (175°C) for frying the fish. Use a thermometer to maintain temperature between 350–360°F while frying.

Batter and fry fish

Working one fillet at a time, dip the dredged fish into the batter to coat evenly, letting excess drip off. Carefully lower into hot oil and fry for 4–6 minutes, turning if necessary, until batter is deep golden and fish registers 140–145°F internally and flakes easily. Do not overcrowd the pot — fry in batches. Drain on a wire rack over a pan to keep crisp.

Keep warm

Place finished fillets in a single layer in a low oven (200°F/95°C) while remaining batches fry to keep crisp.

Tartare Sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped parsley, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until well combined. Chill at least 15 minutes to allow flavors to meld. Taste and adjust seasoning or lemon juice to preference.

Peas (choose one)

Garden peas

For garden peas: place 1 cup frozen peas in a small saucepan with 1 teaspoon butter and 1/8–1/4 teaspoon salt. Cook over medium heat until heated through, 3–4 minutes. Drain any excess water and serve bright green and tender.

Mushy peas

For mushy peas: heat 1 cup frozen or canned mushy peas in a small saucepan over medium heat with 1 teaspoon butter and 1/8–1/4 teaspoon salt. Mash gently with a fork or potato masher to desired consistency and heat through, 3–5 minutes.

Finishing & Serve

Arrange one or two battered fish fillets on each plate with a generous portion of skin-on fries. Add a spoonful of tartare sauce and a serving of your choice of garden or mushy peas. Garnish with lemon wedges and provide malt vinegar at the table.

Optional: Sprinkle a pinch of flaky sea salt over the fish and fries just before serving for extra crunch and flavor.