Pollack / European pollock

The quintessential British national dish: traditional fish and chips with mushy peas and sauce tartare! As I’m fairly new to deep frying, I had to consult chef Tom Fraser of London’s top seafood restaurant @scottsrichmond on how to properly make a crispy batter. Thank you Chef!!

Ingredients

Method

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Step 1

Prep and fillet the fish as shown in this reel. Cut fillets into desired portions.

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For

2

M

I

2

x 180-200

White fish fillets

2

Waxy potatoes, Koffmann

2

l

Frying oil

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Notes

BIN: Pollachius pollachius Fr: Lieu jaune GER: Steinköhler IT: Merluzzo giallo ESP: Abadejo

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