Beer Battered Fish & Chips

Ingredients

• 1 X Pollock Fillet
• 200g X Skin-on Chips
• 100ml X Beer Batter Mix
• 50g X Garden Peas Or 100g
• Mushy Peas
• 35g X Tartare Sauce
• 40ml X Curry Sauce
• 10g X Plain Flour
• 5g X Capers
• 1/6 X Lemon
• 1g X Sea Salt

Pre-Stage

1. 1 1. Defrost the fish fillet
2. 2 2. Make the beer batter as per sub recipe
3. 3 3. Mix the capers into the tartare sauce
4. 4 4. Make the curry sauce following the manufacturer’s instructions

Method

1. 1 1. Dry the excess liquid from the fish then coat in flour. Place the floured fish in
2. 2 the batter and deep fry
3. 3 2. Deep fry the chips, season with sea salt
4. 4 3. Heat the mushy peas or garden peas
5. 5 4. Reheat the curry sauce
6. 6 5. Place the tartare sauce into a ramekin
7. 7 6. Serve as shown