Fish and chips with Phil's perfect sides

To celebrate last night's National Fish and Chip Awards Phil Vickery's showing us the perfect way to accompany yours with his mushy peas, pickled eggs, curry sauce and more!

Fish and chips

(Serves: 2)

Preparation time: 10 minutesCooking time: 10 minutes

Ingredients:

For the deep fried haddock:

2 x 125g haddock fillets, free of175g self raising flour200ml lager or sparkling water2 tbsp flour

For the chips:

500g of potatoes King Edward, Maris Piper, Red Rooster, Wilja, Marfona.Groundnut oil safflower or sunflower oilSalt and vinegar

Method:

• Heat the oil to 185°C

• Place the flour into a bowl, add enough lager or water to form a smooth batter, not too thick

• Flour the fillets carefully then place into the batter one at a time, coat well and place straight into the hot oil. Cook no more than 4 at a time or the heat in the oil will drop too much.

• Cook for 7-8 minutes stirring occasionally until golden

• Peel and wash the potatoes well, then cut into fingers say 1.5cm wide. Re-wash and dry well in kitchen paper or towel.

• Heat the oil to 190C leave for 10 minutes then reduce to 175C. Never fill a fryer more than 2/3rds full.

• Plunge small amounts of chips into the oil and cook for 3-4 minutes to soften, but with no colour. Shake off the excess oil and cool on a tray, not piled up. Repeat until all are done. You can chill at this point. When ready to serve turn up the oil to 185-190C. Cook in small batches until crisp and golden, drain well and season well with salt and vinegar if you like.

Mushy peas

(Serves: 4)

Soaking time: Overnight Preparation time: 10 minutes Cooking time: About 40 minutes

**Ingredients:**

225g dried green or marrowfat peasSalt and black pepper50g unsalted butter

**Method:**

• Soak the peas overnight in cold water

• In the morning rinse well, then place into a saucepan

• Just cover with cold water, and bring to the boil

• Skim well, then simmer until they are soft and just falling apart, and the liquid has mostly evaporated

• Mix well with a wooden spoon, seasoning with salt, pepper and adding the butter

• The end result should be, nice and soft, with a buttery edge

• Cover and keep warm

Tartare sauce

\(Serves: 4\)

Preparation time:- 20 minutesCooking time: 15 minutes approx

**Ingredients:**

8 heaped tbsp mayonnaise2 tbsp chopped gherkins1 tbsp chopped capers2 tbsp chopped parsley2 chopped spring onions1 tsp Dijon mustard2 tsp any vinegarPinch sugar

**Method:** Mix all of the ingredients together and serve.

Chip shop curry sauce

\(Serves: 4\-6\)

Preparation time: 25 minutesCooking time: 45-50 minutes

**Ingredients:**

4 tbsp vegetable oil1 large onion, chopped2 garlic cloves, crushed3-4 tbsp mild Madras curry powder2-3 tbsp plain flour2 x 10g chicken stock cubes1 tbsp tomato puree2-3 tbsp mango chutney

**Method:**

• Heat the oil in a large pan and add the onions and garlic. Cook for 2-3 minutes.

• Add the curry powder and stir to coat, then add the flour, stock cubes and tomato puree and mix well

• Gradually stir in about 900ml water, then season and bring to the boil

• Reduce heat and gently simmer gently for 15 minutes, stirring occasionally, or it will catch

Pickled eggs

(Serves: 12)

Preparation time: 15 minutesCooking time: 10 minutes

**Ingredients:**

12 eggs1.4 litres vinegar, spirit or malt2 tsp salt1 tsp peppercorns

**Method:**

• Boil the eggs for 8 minutes and then cool under running water for 15 minutes.

• Boil the vinegar with the salt and peppercorns, then cool. Fill a jar with half the cooled vinegar.

• Peel the eggs, then add to the jar, then top up with the rest of the vinegar

• Seal the jar well

• Leave for 4-6 weeks in a cool place

With thanks to fishersuk.com for providing the fish and chip van on the Southbank