Long before we were seduced by the siren call of Chicken Tikka Massala and the brashness of the homogenised burger, our national dish comprised of tasty fish, wrested from the sea by oil-skin clad fishermen and (courtesy of Sir Walter Raleigh) fried roots from the Americas. From the ubiquitous 'fish supper' in Aberdeen served in yesterday's newsprint, to the Sole and Frites munched by the great and the good on their yachts during Cowes week - we all love good old Fish & Chips. It is as British as afternoon tea and talking about the weather.
Down here in Cornwall, we see it as a chance to showcase the very best of our produce and our chefs have had great fun creating a sophisticated and superior take on this classic combination.
We have taken two fabulous Cornish plaice, filleted them and then put the two fillets back together to form a thick, succulent chunk of fish. We have then bread-crumbed these fillets ready for you to pan-fry them. Chef Brett has also come up with an exquisite Pea Puree to serve warm with the dish, and a re-vamped tangy homemade Tartare Sauce.
For the chips, an equally important part of any Fish & Chip equation, we did not have to look very far to find some wonderful Cornish spuds - about 6 miles to be precise. The Dustow family have been growing award-winning potatoes at Colwith farm for five generations, recently garnering the prestigious British Farming Family Business of the year in 2019. They also boast Cornwall's only plough-to-Bottle distillery on the farm, producing an varied range of Vodka's and Gins. We recommend cooking the Chips in the oven, but if you have a deep fat fryer why not go for it? After all, nothing tastes like a perfectly fried crispy chip.
You will receive:
Cooking Instructions:
- Preheat the oven to 220C.
- Rinse the Chips to eliminate any surface starch and pat dry.
- Place the Chips in a bowl and lightly coat them in oil, salt and pepper
- Arrange them in a thin layer on a baking tray.
- Place the Chips in the centre of the oven for 25 mins, turning once.
- Pan-Fry the Plaice for 7-8 minutes, turning it once.
- Warm the Pea Puree in a saucepan on a low heat to warm it through.
- Serve with the Tartare Sauce
Ingredients (Allergens in UPPER CASE)
Bread-crumbed Plaice: Plaice(FISH), EGG, Wheatflour (GLUTEN), Breadcrumbs (GLUTEN)
Pea Puree: Peas, BUTTER (MILK), Sea Salt & Black Pepper
Tartare Sauce: MAYONNAISE (Rapeseed Oil, Water, EGG, Sugar, Vinegar, MUSTARD, Salt, Stabiliser (Xantham Gum, Guar Gum), Antioxidant(Calcium Disodium)), Gherkins, Capers, Shallots, English MUSTARD (GLUTEN), Lemon Juice, Parsley, Chives.
Keep all components refrigerated and use within 2-3 days of receipt / NOT Suitable for Home Freezing