Our Chef Nick Saraf shows you how to make Fish and Chips, with tartar sauce and mushy peas on the side, a famous dish of English origin.

Chef Nick Saraf is back and he brings the most loved recipe Fish and chips for all you foodies. Crispy on the outside, tender and delicious on the inside this recipe will surely top your list of favorites. With a delicious blend of Beer batter for fish fry and amazing tartar sauce which is combined with fries, fish and chips will definitely tickle your taste buds.

Ingredients:
Beer Batter
- 300gms of flour
- salt
- pepper
- 1 Pint Frizzy Beer

Tartar Sauce
- 6 egg yolks
- 2 cloves of garlic
- mustard
- 350 to 400 ml of oil
- 1/2 tsp of Vinegar
- Salt and Pepper
- Gherkins/Cornichons
- 2 finely chopped Shallots / Onions
- Capers
- Parsley

Mushy Peas
- Butter
- Garlic
- 4 finely chopped Shallots/Onions
- Green Peas ( 450gms)
- Lime juice of half a lemon
- salt and pepper
- water

Chips
- Potatoes
- Oil

Method

- Add flour, salt, pepper and beer and whisk the mixture , until its thick. Then refrigerate it for 2 hours

- To make mayonnaise, add egg yolks and cloves of garlic and blend, continue adding mustard , oil , Vinegar, salt and pepper and keep the mixture blending

- To make tartar sauce, add Gherkins, finely chopped Shallots , Capers and chopped Parsley in the mayonnaise

- In a pan add butter, garlic, shallots and cook the ingredients until the shallot turn opaque

- Add green peas, lemon juice salt and pepper and water and blend it until the peas turn mushy

- In a pan, boil the oil on the 110 degrees after 5-7 minutes, the potatoes are half cooked. Place them on a tray and leave them to cool.

- Pat the fish with plain flour and leave it for 4-5 mins and dip it in the beer batter and cook it in the oil over the flame for 130 degree

- Cook the half boiled potato chips again in the same oil, in which you have cooked the fish.

Your Fish and Chips are ready to be served!

Host: Nick Saraf
Director: Vaibhav Dhandha
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