• 200g self-raising flour
  • 60g cornflour, plus extra to dust
  • 1 tsp ground turmeric
  • 1 tbsp white wine vinegar
  • 300ml ice-cold lager
  • for deep frying groundnut oil
  • 4 skinless pieces approximately 100g each cod or haddock
  • 4 floury baps, lightly buttered


  • 100g mayonnaise
  • 1 tsp Dijon mustard
  • chopped to make 2 tbsp flat-leaf parsley
  • finely chopped to make 2 tbsp gherkins
  • finely chopped to make 2 tbsp shallots
  • 1 tbsp baby capers, chopped


  • 150g frozen peas
  • 25g butter
  • 2 tsp mint sauce


  • STEP 1

    Mix together all the tartare sauce ingredients and season with salt.

  • STEP 2

    Boil the peas in salted water for 1 minute, drain, then tip into a food processor. Add the butter, mint sauce and some seasoning, and pulse until mushy.

  • STEP 3

    Whisk the flours and turmeric with the vinegar and lager to make a batter and season well. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with extra cornflour then dip into the batter. Lower into the oil and fry in batches for 4-5 minutes, turning, until crisp and golden. Drain on kitchen paper.

  • STEP 4

    To assemble, dollop some mushy peas on the base of each buttered bap, top with the fish then some tartare sauce.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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