Despite the fact this is a typical British dish, I made some alterations on the “Chips” part. In my recipe, the potato chips are prepared in Peasant Style (of the province of Mersin in Turkey)
In the original recipe, there is beer in the batter, however yıu can also use mineral water instead of beer. The vital point is either beer or mineral water should be cold.
-250-300 gr white fish fillets (For example: codfish) , skin off, pin-boned
-1 cup chilled beer or mineral water s
-1,5 cups flour (mine was gluten free)
-2 coffee spoon baking powder
-1 tablespoon honey
-1 lt sunflower oil for deep-fry
-1 cup peas (fresh or frozen)
-1 tablespoon butter
– 2-3 sprigs of mint
– Juice of ½ lemon
-100 gram mayonnaise
-1 clove of garlic
– A few sprigs of fresh dill
-1 tablespoon pickled capers
-2 pickled gherkins
– Zest of ½ lime
-1/2 coffee spoon mustard
-1/2 coffee spoon black pepper
-1 coffee spoon lemon juice
Peasant Style Potatoes from Mersin Province:
-3 medium size potatoes
-1-2 cloves of garlic (minced)
– A few sprigs of parsley
– Juice of a half lemon
– 1 coffee spoon paprika
– Sunflower oil to deep fry (We can use the same oil both for frying potatoes and fish-First potatoes, then the fish)
– Chop dill, pickled capers and gherkins finely.
– Mix all ingredients in a bowl, let it chill in the fridge.
– Melt the butter in the saucepan, add peas and tap the saucepan. Cook for 5 minutes on medium heat.
– Chop the mint finely. Add mint and lemon juice into peas, cook for another 5 minutes.
– Mush the peas with hand-blender until stodgy thick (not like a puree)
Peasant Potatoes with Mersin Style
– Peel and wash potatoes. Cut thin slices with the help of the kitchen utensil in the photo. Place the potato slices on the paper kitchen towel so that they will be dry.
-Fry the potatoes in heated sunfloweroil. (Around 150 Celsius)
– In a large bowl mix, minced garlic, lemon juice, finely chopped parsley, paprika and salt.
-Add the potatoes in the bowl and mix them together.
-Whisk 1 cup of flour, baking powder, salt and beer in a large bowl.
– Sprinkle the rest of flour on a plate.
-Heat the sunflower oil (180 Celsius)
-Dust each fish fillet in the flour on the plate, then dip it in the batter, let the excess batter drip off.
-Fry the fish fillets until the batter is golden and the texture is crispy.
– Place the fried fillets on a kitchen paper towel.
Serve fish, potatoes and mushy peas on a large plate together with the tartar sauce.