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Fish'n'Chips 2.0

Persons

5

Preparation time

Difficulty

Cost

Fish'n'Chips

Recipe created by :

Jérôme Pendaries, Baker Expert United Kingdom

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

36967 Bun'n'Roll 85g /medias/sys_master/images/h5b/hbb/8841811099678/Picto_Pac_EN/Picto-Pac-EN.svg

Picto_ingredients.svg List of ingredients

  • 5 Bun’n’Roll 
  • 150g peas
  • 2 butterhead lettuces (washed)
  • 3 lemons 
  • 5 x 80g cod or haddock fillet
  • 95g flour
  • 35g rice flour
  • 1 pinch of cumin
  • 3g yeast 
  • 210ml IPA beer (ice cold) 
  • 1 pinch of salt and pepper 
  • 1 bunch of dill 
  • 500g sunflower oil
  • Tartare sauce
  • Chips

Picto_preparation.svg Preparation steps

  • Bake the Bun'n'Rolls on perforated baking rings between 2 sheets for 26 mins at 170°C.
  • Combine both types of flour, yeast, cumin, salt, pepper and finish with beer to make a batter for the fish.
  • Portion the fish into rounds the same size as the Bun'n'Rolls and secure with a toothpick at both ends. 
  • Push a few sprigs of dill into the fish. 
  • Heat oil in a fryer to 180°C. 
  • Coat fish in batter. Fry for 2-3 mins. 
  • Cook peas for 3-4 mins in simmering water.
  • Drain, season with salt and mash with a fork.
  • Slice bun in half. Place lettuce on the bottom. 
  • Top with fried fish and a drizzle of lime juice. 
  • Spoon pea purée on top of the fish fritter. 
  • Top with tartare sauce. Finish with the top of the burger bun. 
     
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