Battered Cod, Mushy Peas and Tartare Sauce

• Time: 1 hr 5 mins (Prep 50 mins | Cook 15 mins)
• Difficulty: Not too tricky
• Serves: 4

Ingredients

For the Fish

• 4 cod fillets, skin removed (170g each)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp lemon juice

For the Batter

• 125g self-raising flour
• 2 tbsp cornflour
• 1 tsp garlic granules
• 1 tsp onion granules
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp white pepper
• 240ml cold sparkling water
• 1 large egg (beaten)

For the Coating

• 60g panko breadcrumbs
• Olive oil spray

For the Mushy Peas

• 300g frozen peas
• 1 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh mint (chopped)
• 1 tsp sugar

For the Tartare Sauce

• 200ml mayonnaise
• 2 tbsp capers (finely chopped)
• 2 gherkins (finely chopped)
• 1 small shallot (finely diced)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp fresh chives (chopped)
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• Salt and pepper (to taste)

Method

1. Make the tartare sauce

1. In a bowl, combine the mayonnaise200ml mayonnaise, chopped capers2 tbsp capers (finely chopped), and gherkins2 gherkins (finely chopped). Add the diced shallot1 small shallot (finely diced), parsley2 tbsp fresh parsley (chopped), and chives1 tbsp fresh chives (chopped).
2. Stir in the lemon juice1 tbsp lemon juice and Dijon mustard½ tsp Dijon mustard. Season with salt and white pepper¼ tsp white pepper to taste.
3. Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavours to meld.

2. Prepare the fish

1. Pat the cod4 cod fillets, skin removed (170g each) fillets completely dry with paper towels.
2. Season both sides with salt, pepper, and lemon juice1 tbsp lemon juice. Let rest for 10 minutes whilst preparing the batter.

3. Make the batter

1. In a large bowl, whisk together the flour, cornflour2 tbsp cornflour, garlic granules1 tsp garlic granules, onion granules1 tsp onion granules, paprika½ tsp paprika, salt, and white pepper¼ tsp white pepper.
2. Create a well in the centre and add the beaten egg1 large egg (beaten). Gradually whisk in the cold sparkling water240ml cold sparkling water until you have a smooth batter. The consistency should coat the back of a spoon but still drip off easily.
3. Let the batter rest for 5 minutes.

4. Make the mushy peas300g frozen peas

1. Boil the frozen peas300g frozen peas for 3-4 minutes until tender. Drain well and return to the pan.
2. Add the butter1 tbsp butter, salt, pepper, and sugar1 tsp sugar. Mash roughly with a fork or potato masher, leaving some texture.
3. Stir in the fresh mint1 tbsp fresh mint (chopped). Keep warm on low heat until ready to serve.

5. Coat and cook the fish

1. Preheat the air fryer to 200C. Lightly spray the basket with olive oil.
2. Dip each cod4 cod fillets, skin removed (170g each) fillet into the batter, letting the excess drip off. Lightly sprinkle panko breadcrumbs60g panko breadcrumbs over the battered fish and gently press to adhere. Spray with olive oil.
3. Place in the air fryer basket, ensuring pieces don’t touch. Cook for 12-15 minutes, flipping halfway through. The fish is done when golden brown and the internal temperature reaches 63C.
4. Serve immediately with thick-cut chips, mushy peas300g frozen peas, tartare sauce, malt vinegar, and lemon wedges.

Tips and Notes