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‘Snap, crackle and pop’ fish with mint mushy peas

Snap, crackle and pop fish with mint mushy peas

Fish fillets coated in rice krispies before frying, served with delicious mushy peas, homemade chips and tartare sauce.

Rachel Khoo

Rachel Khoo's Kitchen Notebook: London

BBC Lifestyle

Ingredients

• 120g puffed rice
• 4 tbsp plain flour
• 1 egg, beaten
• 4 cod or pollack fillets (150g each – pick thin slices of fish)
• 2 tbsp rapeseed oil
• ½ lemon, juice of
• 400g frozen peas
• 1 bunch mint (20g), leaves and stalks separated
• 8 heaped tbsp thick Greek yoghurt
• sea salt
• black pepper
• 2 lemons, zested and cut into wedges
• 1kg potatoes (Bintje, Charlotte or a variety of waxy potatoes work well)
• 4 tbsp olive oil

Tartare sauce:

• 3 egg yolks (at room temperature)
• 200-250ml sunflower or vegetable oil (you can use olive oil if you prefer a bit of a peppery taste, but 50-50 is nicer)
• white wine vinegar or lemon juice, few drops of
• 1 tbsp chopped capers
• 1 tbsp chopped cornichons
• 1 tbsp chopped parsley
• 1 tbsp chopped tarragon
• 1 tbsp chopped chervil
• salt

Preparation method

  1. Wash and dry the potatoes. Cut into 1cm/0.39in-squared-strips (lengthways), leaving the skin on.
  2. Place the cut fries in a large pan of cold water. Bring the water up to the boil and once at boiling point, time one minute and strain through a colander. They should still be uncooked and firm to the touch at this point.
  3. Arrange the potatoes on a large chopping board lined with kitchen paper and blot them dry. The drier they are, the crisper they will be after cooking.
  4. Line a tray with parchment paper. Add the chips and mix with the olive oil. Season with salt.
  5. Align the chips on the baking parchment so that they are spread over one layer only. Cook for 20 minutes, checking on them after 10 minutes and turning them over so they brown evenly.
  6. Make the mayonnaise for the tartare sauce by placing the egg yolks in a large glass or stainless steel bowl set on a damp tea towel (this will stop the bowl from slipping). Start by whisking the egg yolks a little, then add the oil (drop by drop) until the eggs begin to thicken and become pale in colour. Continue by drizzling the oil into the mix until you have achieved the consistency you like. Add a few drops of white wine vinegar or lemon juice and season with salt.
  7. Chop the cornichons, capers, chervil, tarragon and parsley and stir into the mayonnaise.
  8. Now for the mushy peas. Remove the leaves and stalks from the bunch of mint. Zest the lemon. Place the peas, mint stalks, lemon zest and a couple of tbsp of water in the pan. Cover and cook for five minutes. Remove the mint stalks. Add the peas to a blender with the mint leaves and yoghurt. Blitz a few times until you have a chunky puree. Season with salt, pepper and a squeeze of lemon.
  9. Season the fish fillets with salt and pepper. Set up three plates, one with the flour, one with the beaten egg and one with the rice crispies. Dip each piece of fish in the flour, then the egg and then press firmly into the rice crispies to coat the fish well and evenly.
  10. Place a large non-stick pan on a medium heat with the oil. Add the coated fish filets. Fry for three minutes, or until golden brown. Turn, and cook for a further three minutes.
  11. Serve the mushy peas with the crackling fish, the chips, the tartare sauce and a wedge of lemon or splash of malt vinegar.