Chunky battered cod, chips and petit pois served in a cone, topped with mayo.
250g Cod Fillet
400g French Fries
80g Plain Flour
20g Cornflour
½ tsp Baking Powder
130ml Sparkling Water, chilled
Juice of 1 Lemon
200g Frozen Petit Pois
½ tsp Fresh Mint
20ml White Wine Vinegar
100g Mayonnaise
Sunflower Oil
Sea Salt
12 Paper Cones
Pour some boiling water over the peas and leave a few minutes.
Drain, add to a blender along with the mint and vinegar, then process to a thick purée and place into a bowl.
Mix the mayonnaise with half the lemon juice and place in another bowl.
Heat some oil in a deep fryer to 190°C.
Pat dry the cod with some kitchen roll and cut into small strips.
Mix the flour, cornflour and baking powder together in a bowl and season with a little salt.
Add the remaining lemon juice and the sparkling water and gently combine (don’t worry about a few lumps).
Dip each cod strip until coated and deep fry for 4-5 minutes until golden.
Cook in batches, keeping each batch warm, then quickly fry the French fries.
Warm up the pea purée, place the mini fish fillets and chips in the cones and serve immediately alongside the mayo.
