WHITBY FISH AND CHIPS

Steps:

• Method 1. For the mushy peas: put the peas into a bowl with enough water to cover, leave to soak overnight, then drain. 2. Put the drained peas and shredded bacon into a saucepan with the water. Bring to the boil, then reduce heat and simmer until the peas are tender. Drain well, reserving any cooking liquid. Lightly mash the peas with a little unsalted butter and season to taste with salt and freshly ground black pepper. You may want to thin the mixture with a little of the cooking liquid. 3. For the tartare sauce: combine the gherkin, capers, anchovies and onion in a small bowl. Grate the hard-boiled egg and add to the mixture. Stir in the mayonnaise and mix well. To finish, add the parsley and lemon juice and season with salt and freshly ground black pepper. 4. For the fish: combine the beer and flour into a thick paste, then stir in the milk and vinegar. Season with salt and freshly ground black pepper. 5. Heat the oil to 160-170C in a deep pan or deep fryer. Dip the cod in the batter and deep fry it for approximately 4 minutes, until the fish floats to the top. 8. Serve the fish and chips with the mushy peas and a dollop of tartare sauce. Ingredients For the mushy peas 200g dried marrowfat peas 50g unsaltedback bacon, finely shredded 600 ml water unsalted butter, for mashing For the tartare sauce 1 large gherkin, finely chopped 50g pinhead capers, finely chopped 2 tinned anchovies, in oil drained and finely chopped 1/2 red onion, diced and blanched 1 hard-boiled egg 100g mayonnaise handful flat-leaf parsley, finely chopped 1/2 lemon, juice only For the fish 125ml beer 100g self-raising flour 50ml milk 1/2 tsp white wine vinegar 2 portions Whitby cod, boned 2 litres vegetable oil For the chips 1 large Maris Piper potato 2 litres vegetable oil 500ml goose fat or dripping