500g Maris Piper or Désirée potatoes, peeled and cut into roughly 2cm chunks Oil for deep frying
For the sauce:
Olive oil 1 shallot, peeled and finely chopped 1 red chilli, finely chopped 1/2 tsp smoked paprika, plus extra to serve 400g tin chopped tomatoes Pinch caster sugar Pinch salt
For the aioli:
1 egg yolk Pinch salt 1 small clove garlic, peeled and crushed 150ml olive oil 2 tsp sherry vinegar
For the peas:
50g butter 1 clove garlic, peeled and crushed 500g frozen garden peas, defrosted Small bunch mint, leaves torn Splash malt vinegar
For tartare sauce:
250ml good quality mayonnaise 1 tsp Dijon mustard 1 tbsp finely chopped capers 1 tbsp finely chopped gherkins 1 tbsp finely chopped shallots 1 tbsp finely chopped parsley 1 tbsp finely chopped tarragon Juice from the gherkin jar
For the fish:
4 x 175g pieces cod 400g plain flour, plus extra for dusting 1 tbsp baking powder 1 tbsp smoked paprika 500ml ice cold lager 50ml ice cold vodka
Bring a large pan of salted water to the boil, add the diced potatoes, boil for 10 minutes then drain thor-oughly and set aside to cool.
For the sauce heat a splash of oil in a saucepan, add the shallot and fry gently for 5 minutes until sof-tened. Add the chilli, fry for a couple of minutes then add the smoked paprika, tomatoes, sugar and salt. Simmer gently for 20 minutes until thickened then spoon into a serving dish and keep warm.
For the aioli put the egg yolk, salt and garlic into a large bowl and whisk together until smooth. Pour the oil into the bowl in a very thin, steady stream, whisking constantly until it's all incorporated. Whisk in the vinegar and set aside.
Heat the oil for deep frying to 180ºC. Fry the potatoes for 3-4 minutes until golden and crisp then drain. Spoon the potatoes on top of the sauce, drizzle over the aioli and finish with a pinch of smoked paprika.
Meanwhile make the peas. Heat the butter and garlic in a saucepan and cook gently for 2 minutes. Put half of the peas into a food processor and pulse to a rough paste. Add to the pan along with the remain-ing peas and cook for a minute until heated through. Remove from the heat, stir in the mint and vinegar and season to taste.
For the tartar sauce, combine all of the ingredients in a bowl and add a little of the gherkin juice to loosen slightly. Season to taste and set aside.
Coat the fish in flour, shaking off the excess, then set aside. Whisk together the batter ingredients then drag the fish through the batter, making sure the fish is completely coated. Fry for 4-6 minutes (depending on the thickness of the fish) then drain.
Serve the fish with the patatas bravas, peas, tartar sauce and plenty of salt and vinegar.
- Start with the potatoes already parboiled. Reference they've been cooked and cool.
- Make the sauce, set aside to simmer then make the aioli.
- Make the aioli in real time (will have backup made in case it splits)
- Fry the potatoes
- Assemble patatas bravas (will have finished sauce as backup)
- Make peas in real time
- Make tartar sauce in real time (all elements prepped, so just an assembly)
- Batter and fry fish- cook in real time
- Assemble dish and serve