Whitby cod and chips with mushy peas

Method

1. For the mushy peas: put the peas into a bowl with enough water to cover, leave to soak overnight, then drain.

2. Put the drained peas and shredded bacon into a saucepan with the water. Bring to the boil, then reduce heat and simmer until the peas are tender. Drain well, reserving any cooking liquid. Lightly mash the peas with a little unsalted butter and season to taste with salt and freshly ground black pepper. You may want to thin the mixture with a little of the cooking liquid.

3. For the tartare sauce: combine the gherkin, capers, anchovies and onion in a small bowl. Grate the hard-boiled egg and add to the mixture. Stir in the mayonnaise and mix well. To finish, add the parsley and lemon juice and season with salt and freshly ground black pepper.

4. For the fish: combine the beer and flour into a thick paste, then stir in the milk and vinegar. Season with salt and freshly ground black pepper.

5. Heat the oil to 160-170C in a deep pan or deep fryer. Dip the cod in the batter and deep fry it for approximately 4 minutes, until the fish floats to the top.

6. For the chips: Peel the potato and cut into thick chips. In separate pans, heat both the vegetable oil and the goose fat, heating the vegetable oil to 130C and the fat to 170C.

7. Blanch the chips in the vegetable oil at 130C until half cooked. Remove from the oil and drain. To finish cooking the chips, fry them in the goose fat at 170C until golden. Drain and season with salt and freshly ground black pepper.

8. Serve the fish and chips with the mushy peas and a dollop of tartare sauce.