Olive Magazine
Best Haddock Recipes

Chip-shop bap

Published: December 11, 2018 at 3:32 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes 4

Check out our crispy fish burger with vibrant mint mushy peas and homemade tartare sauce. This flaky fish bap may take a little effort but it's ready in just 30 minutes

Nutrition:
NutrientUnit
kcal801
fat37g
saturates7.4g
carbs79g
sugars5.2g
fibre5.6g
protein30g
salt1.7g
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Ingredients

  • 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

TARTARE SAUCE

  • 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

MINTY MUSHY PEAS

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

Method

  • 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.

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