Battered Cod and Chips with Minted Mushy Peas and Tartare Sauce

Battered cod and chips with minted mushy peas and tartare sauce is a beloved classic of British cuisine. This hearty and satisfying meal is perfect for a family dinner or a gathering with friends. In this comprehensive guide, we’ll walk you through how to prepare this quintessential dish for four people, complete with crispy battered cod, golden fries, minted mushy peas, and a zesty tartare sauce.

Ingredients

For the Battered Cod:

• 4 cod fillets (6-8 ounces each)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup cold sparkling water
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Chips (French Fries):

• 4 large russet potatoes
• Vegetable oil, for frying
• Salt, to taste

For the Minted Mushy Peas:

• 2 cups frozen peas
• 1 tablespoon butter
• 2 tablespoons fresh mint leaves, chopped
• Salt and pepper, to taste

For the Tartare Sauce:

• 1 cup mayonnaise
• 2 tablespoons pickles or gherkins, finely chopped
• 1 tablespoon capers, finely chopped
• 1 small shallot, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Equipment:

• Deep fryer or a large, deep saucepan for frying
• Baking sheet
• Mixing bowls
• Whisk
• Slotted spoon
• Food processor (optional, for tartare sauce)
• Paper towels

Preparation

1. Prepare the Potatoes:

• Start by peeling the potatoes (or leave the skin on for a more rustic appearance) and cutting them into thick-cut fries. Rinse them under cold water to remove excess starch.

2. Parboil the Fries:

• Place the cut potatoes in a large saucepan, cover them with cold water, and add a pinch of salt. Bring the water to a boil, and parboil the potatoes for about 4-5 minutes. You want them to be partially cooked but still firm. Drain and let them cool.

3. Prepare the Tartare Sauce:

• In a mixing bowl, combine the mayonnaise, pickles, capers, shallot, chopped parsley, and lemon juice. Season with salt and pepper to taste. Mix well, and refrigerate the tartare sauce until you’re ready to serve.

4. Start the Minted Mushy Peas:

• In a separate saucepan, bring water to a boil and add the frozen peas. Cook for about 2-3 minutes until they are tender. Drain the peas and return them to the saucepan.

5. Mash and Season the Peas:

• Using a potato masher, gently mash the peas. Add the butter and chopped mint leaves, then season with salt and pepper to taste. Keep the minted mushy peas warm on low heat, stirring occasionally.

6. Heat the Oil for Frying:

• Pour vegetable oil into a deep fryer or a large, deep saucepan. Heat the oil to 350-375°F (175-190°C).

7. Prepare the Batter for Cod:

• In a mixing bowl, combine the all-purpose flour, baking powder, and a pinch of salt and pepper. Gradually whisk in the cold sparkling water until you have a smooth batter. It should be thick enough to coat the back of a spoon.

8. Batter the Cod:

• Dip each cod fillet into the batter, ensuring it’s well-coated. Allow any excess batter to drip off.

9. Fry the Cod:

• Carefully place the battered cod fillets into the hot oil. Fry them for 6-8 minutes or until the batter is golden and the fish is cooked through. You may need to do this in batches, depending on the size of your frying vessel.

10. Fry the Chips:

• While the cod is frying, heat the oil in a separate deep fryer or saucepan to 375-400°F (190-200°C). Fry the parboiled potatoes in batches until they are golden and crispy, about 3-4 minutes per batch. Remove them with a slotted spoon and drain on a paper towel-lined baking sheet.

11. Serve:

• Once the cod and chips are golden and crispy, it’s time to serve. Plate each portion with a fillet of battered cod, a generous helping of chips, a scoop of minted mushy peas, and a side of tartare sauce.

12. Garnish (Optional):

• For a final touch, garnish with additional chopped fresh mint on the mushy peas or a wedge of lemon.

Tips and Variations:

• If you prefer a lighter version, you can bake the battered cod and fries in the oven. Preheat your oven to 425°F (220°C), place the cod and fries on a baking sheet, and bake for 20-25 minutes, turning the fillets and fries halfway through.
• You can use different types of white fish, such as haddock or pollock, in place of cod.
• Feel free to adjust the level of seasoning and spice in the tartare sauce to suit your taste. For a bit of heat, you can add a touch of cayenne pepper or hot sauce.
• Customize the thickness of the fries and the size of the fish fillets to your preference.
• This recipe can be easily doubled or halved to accommodate more or fewer servings.

Conclusion:

Battered cod and chips with minted mushy peas and tartare sauce is a classic British dish that brings comfort and nostalgia to the table. By following this step-by-step guide, you can prepare a delicious and authentic meal that serves four people. Whether it’s a family dinner or a special occasion, this flavorful and satisfying dish is sure to be a hit. Enjoy the crispy exterior of the battered cod, the golden perfection of the chips, the fresh minted mushy peas, and the zesty tartare sauce that ties it all together.