4 LocalMaris Piper potatoes, cleaned and peeled (a good frying potato)

250g Self raising flour

10g Baking powder

5g Salt

2 x 170g fillets skinless and boneless hake

Sunflower oil

250g free range mayonnaise

50g x shallot, finely chopped

50g  finely chopped cornichons

30g  finely chopped capers

20g lemon juice

20g freshly chopped parsley

150g dried peas, soaked in water overnight

Lemon wedge


MSC certified Sustainable locally caught Cornish Hake & Chips, served with homemade tartare sauce and mushy peas.


  1. For the Tartare sauce mix the mayonnaise, shallots, cornichons, capers, lemon juice and parsley together and refrigerate for later
  2. Cut potatoes into chunky ½ inch sticks.
  3. Make batter by mixing flour, baking powder and salt to 375ml ice cold water. Let it stand 20-30 minutes and place in refrigerator until ready to use.
  4. Drain the soaked peas, place in a pan and cover with fresh water. Add pinch of salt and sugar and cook until peas break down and go mushy.
  5. In a fryer or large deep pan, heat sunflower oil to 180C.
  6. Rinse freshly cut chips and pat dry
  7. Add chips to the oil and cook for 6 minutes. Remove from oil, drain and place back in oil to fry for a second time, allowing them to cook for another 2 minutes.
  8. Remove from oil when crispy and place on a paper towel lined plate to drain excess oil.
  9. Remove the batter from the refrigerator and coat the fish in the batter, draining off any excess batter.
  10. In another fryer or large pot filled with sunflower oil heated to 180C,
  11. Battered hake. Allow to cook about 6-8 minutes, until fully cooked.
  12. Remove from oil and place on a paper towel lined plate or sheet tray to drain excess oil.
  13. To serve, plate chips with the fish, mushy peas and tartar sauce and lemon wedge and enjoy.