Beer-Battered Pollock Baguette with Mushy Peas and Lemon Mayonnaise
Traditional British Recipes

Beer-Battered Pollock Baguette with Mushy Peas and Lemon Mayonnaise

On the Hob
serves 4

Make a seaside favourite at home with crisp beer-battered pollock, creamy mushy peas and a sharp lemon mayonnaise in a warm baguette.

The batter is light and crunchy, while the lemony sauce cuts through the richness. Serve straight away with chips or a simple salad.

SandwichSeafoodLunchQuick
40 mins prep25 mins cook1 hr 5 mins total

  1. Put the peas in a pan with the bicarbonate of soda and enough water to cover. Simmer for 30 minutes, or until tender, then drain and mash with 25g of the butter. Season with salt and black pepper.

  2. For the lemon mayonnaise, whisk the eggs and mustard together. Slowly drizzle in the vegetable oil, whisking constantly, until thick, then stir in the lemon zest and juice.

  3. Whisk the flour, yeast, sugar, vinegar and cold beer into a smooth batter. Pat the pollock dry, season it, dip each fillet into the batter and fry in 180C oil for 6–8 minutes until crisp and cooked through.

  4. Toast the baguette lightly and butter it. Fill with the mushy peas and battered pollock, spoon over the lemon mayonnaise and serve immediately.

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