Tom Kerridge’s fish and chips with pea puree

Looking for a top fish recipe for summer? Tried fish on a stone at The Stone Grill and want more fish goodness? How about cooking your own top quality fish and chips with some pea puree on the side?

Tom Kerridge is something of a personal hero of mine. Not only is he a top chef who really values fresh ingredients, he’s also an inspirational character who has turned his life around and is now inspiring others to do the same. If you watched, Remarkable Places to Eat on the BBC, Kerridge along with Fred Sirieix had what looked like the ultimate fish and chips in Edinburgh.

This recipe isn’t the one featured on the show but is Tom’s own recipe. I have tried it and I must say it’s the best fish I have ever cooked.

Ingredients

  • 4 halibut fillets, 180g each
  • sea salt to taste
  • lemon wedges to serve
  • For the chips
  • 4 large Maris piper potatoes
  • Vegetable oil for deep-frying
  • For the tartare sauce
  • 3 egg yolks
  • 1 tbsp Dijon mustard
  • 4 tsp white wine vinegar
  • 500ml vegetable oil
  • 2 hard-boiled eggs, shelled and grated
  • 1 finely choppedshallot
  • 2 gherkins, finely chopped
  • 2 tbsp capers in brine, drained and finely chopped
  • 2 tbsp parsley leaves, finely chopped
  • For the beer batter
  • 2 egg whites
  • 240ml beer or sparkling water
  • 350g self-raising white flour
  • large pinch bicarbonate of soda
  • For the pea purée
  • 25g butter
  • 1 shallot, finely chopped
  • ½ tsp sea salt flakes
  • 100ml chicken stock
  • 1 tbsp, mint leaves finely chopped
  • 350g frozen peas, defrosted
  • 4 tsp caster sugar

Method

  1. Peel the potatoes and boil for 5 minutes and remove them. Allow to dry. Fry the dry chips in a deep fat fryer at 180C  for 9 minutes and drain.
  2. For the tartare. Add egg yolks, Dijon mustard, white win vinegar to a food process and blend until smooth. Add the oil until you have an emulsion, stir in the rest of the tartare ingredients and season. Keep it in the fridge until ready.
  3. For the pea puree. Melt the butter in a pan and add the shallot. Season with sea salt and cook for 5 minutes. Add the chicken stock and mint and simmer. Add the sugar and peas and boil for 5 minutes until peas are cooked.
  4. Strain the peas and add them and the shallots to a blender to liquify. Add 2 tablespoons of the cooking liquor to the blend and mix until you achieve the desired consistency.
  5. For the batter. Mix the egg whites and beer or water together until fluffy. Add the flour and bicarbonate of soda and mix until smooth.
  6. Refry the chips at 180C for another 5 minutes until golden. Drain again.
  7. Add the fish to the batter mix and drip dry. Add the fish to the fryer still at 180C and cook for 3-5 minutes until golden brown. Allow to drain.
  8. Serve with the chips, pea puree and tartare sauce.

There is a lot to this recipe but it is well worth the effort! Try it and see for yourself! If it does seem a little like hard work, book your table at The Stone Grill in Blackpool and enjoy delicious fresh fish cooked on a stone. Everyone should try it at least once!

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