Recipe
Beer-Battered Pollock Baguette with Mushy Peas & Lemon Mayonnaise
Crispy beer-battered pollock tucked into a buttered baguette with proper mushy peas and bright lemon mayonnaise.
Ingredients
Method
40 mins prep25 mins cook65 mins total
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.
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.
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.
Toast the baguette lightly and butter it. Fill with the mushy peas and battered pollock, spoon over the lemon mayonnaise and serve immediately.
Notes
Take care when working with hot oil. Keep the batter cold and dry the fish well before coating for the crispest result.
About this recipe
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.
