London Pride Battered Cod With Mushy Pea Mayonnaise Recipes

LONDON PRIDE BATTERED COD WITH MUSHY PEA 'MAYONNAISE'

London Pride Battered Cod with Mushy Pea 'Mayonnaise' image

The British classic of Fish and Chips doesn't get better than in this recipe served at Marcus Wareing's Gilbert Scott restaurant. London Pride is a rich ale that is the perfect addition to the batter.

Provided by Marcus Wareing

Number Of Ingredients 1

Ingredients

Cod, Fish

Steps:

To make the 'mayonnaise', put the mushy peas in a blender and blitz until smooth, then gradually blend in the oil. Finish with the vinegar and salt. Set aside. Sprinkle the rock salt over the cod and leave for about 10 minutes, then rinse off and pat dry. Make the batter while the cod is being salted. Sift the cornflour, plain flour and salt into a bowl and whisk in enough beer to make a thick batter. Heat oil in a deep-fat fryer to 165°C. Taking one piece at a time, coat the fish generously in the batter, then fry until golden on both sides and cooked through (use a skewer to check that the centre of the fish is hot). Drain on kitchen paper. Serve hot with the 'mayonnaise' and chunky chips.

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