Fish and chips recipe
 Hake makes a brilliant alternative to cod or haddock in this homemade fish and chip recipe from Saturday Kitchen. 250g/9oz marrowfat peas1 tsp bicarbonate of sodagood pinch saltsmall pinch ground white pepper50g/1¾oz buttergood splash malt vinegar 250g/9oz marrowfat peas 1 tsp bicarbonate of soda good pinch salt small pinch ground white pepper 50g/1¾oz butter good splash malt vinegar 4 x 200g/7oz–225g/8oz boneless hake fillets4 tbsp plain flourpinch salt1 tsp baking powdersunflower oil, for deep-frying 4 x 200g/7oz–225g/8oz boneless hake fillets 4 tbsp plain flour pinch salt 1 tsp baking powder sunflower oil, for deep-frying 2kg/4lb 8oz Markies potatoes (or other floury potato, such as Maris Piper), peeled and cut into even-sized chips, rinsed and driedsalt and malt vinegar, to taste 2kg/4lb 8oz Markies potatoes (or other floury potato, such as Maris Piper), peeled and cut into even-sized chips, rinsed and dried salt and malt vinegar, to taste 200g/7oz good quality mayonnaise2 tbsp finely chopped baby capers2 large gherkins, finely chopped1 lemon, juice and zest1 tbsp fresh parsley, finely chopped1 tbsp fresh dill, finely choppedsalt and freshly ground black pepper 200g/7oz good quality mayonnaise 2 tbsp finely chopped baby capers 2 large gherkins, finely chopped 1 lemon, juice and zest 1 tbsp fresh parsley, finely chopped 1 tbsp fresh dill, finely chopped salt and freshly ground black pepper thick cut bread and buttermalt vinegarsalt thick cut bread and butter malt vinegar salt Method To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches.Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas. To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches. Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas.