Chunky battered cod, chips and petit pois served in a cone, topped with mayo

  • Serves: 12 people
  • Prep time: 25 minutes
  • Cooking time: 15 minutes
    • British

    Fish & Chip Cones

    Recipe Information

    Ingredients
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    250g Fresh Cod Loin

    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 Dried Mint

    20ml White Wine Vinegar

    100g Mayonnaise

    Sunflower Oil

    Sea Salt 12

    Paper Cones

    Method

    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.

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