How to Make
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Peel and cut the potato into thin slices, washing the slices a few times under the water. Strain and dry well.
Cook the chips for 3-5 min in a deep fat fryer at 160C, take them out, dry and season. Keep in a dry place for 15-20 min before eating.
Blanch the peas for one minute in boiling water before taking them out and cooling them down in ice water.
Simmer the cream with olive oil in a large pan. Add the peas and crush with a spatula.
Add the butter and season.
Beat the yolk in a bowl with the mustard, adding the vegetable oil slowly and whisk into a mayonnaise. Finely chop the condiment and the Herbs, before adding to the mayonnaise.
Mix the flour, the baking powder and sparkling water in a bowl and add the seasoning.
Slice the cod fillet into strips, dip in the fl our and sparkling water mixture. Roll in Mornflake Superfast Oats and deep fry.