Hake fish fingers with Pete’s chips, mushy peas and herb emulsion

Hake fish fingers with Pete’s chips, mushy peas and herb emulsion

By
From
British Seafood
Serves
6
Photographer
David Loftus

Fish fingers and chips… This is where my love of seafood started – not with oysters or a platter of fruits de mer in France, but with the ubiquitous yellow box of Captain Bird’s Eye fish fingers. Here is my version – probably the best fish fingers and chips you’ll ever taste! The mushy peas and herb emulsion are lovely, but my head chef Pete’s chips are truly amazing. You can use other white fish, such as pouting or pollack.

Ingredients

Quantity Ingredient
1 x 1kg hake fillet, skinned and pin-boned
1kg potatoes, peeled
100g plain flour
2 eggs, beaten
100g japanese panko breadcrumbs
oil, for deep-frying
cornish sea salt
freshly ground black pepper

Herb emulsion

Quantity Ingredient
2 medium egg yolks
25g full-flavoured cheddar, finely grated
1 teaspoon english mustard
1 1/2 teaspoons cider vinegar
1 tablespoon chives, chopped
1 tablespoon tarragon, chopped
250ml sunflower oil

Mushy peas

Quantity Ingredient
1kg frozen peas
2 teaspoons mint, chopped
2 teaspoons tarragon, chopped
50g butter
50ml white wine vinegar

To serve

Quantity Ingredient
2 lemons, cut into wedges

Method

  1. First make the herb emulsion. Put the egg yolks into a blender or food processor with the cheese, mustard, cider vinegar, chopped chives and tarragon. Process for 1 minute and then slowly pour in the oil while the motor is still running. Once it is all incorporated, stop the blender and season with a little salt to taste. Transfer to a bowl, cover and refrigerate.
  2. For the chips, cut the potatoes into wedge-shaped chips, about 2 cm wide and 5 cm long. Boil in simmering salted water until tender and almost starting to break up. Drain and leave to cool on a tray until required.
  3. For the mushy peas, add the frozen peas to a pan half-filled with boiling water, bring back to the boil and simmer for 2 minutes. Drain well and tip into a blender or food processor. Add the chopped herbs, butter and wine vinegar and process briefly, retaining some texture. Transfer the mushy peas to a bowl or small pan and keep warm.
  4. Cut the fish fillet into strips, about 1 cm wide and 4 cm long. Pass the fish fingers through the flour, then the egg and finally through the breadcrumbs to coat evenly all over. Heat the oil in a deep-fat fryer to 180°C.
  5. To finish the chips, immerse in the hot oil and fry until golden, then drain on kitchen paper and season with salt. Fry the fish in the hot oil for 3 minutes until golden, then similarly drain and season with salt.
  6. Pile the fish fingers and chips onto a large warmed serving platter. Place in the centre of the table, with the mushy peas, pot of herb emulsion and lemon wedges, so everyone can help themselves.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again