Trent Hood is head chef of Quarterhouse Melbourne.
Quarterhouse is the restaurant located next to MQT.
Today, Trent will be cooking fish and chips with curried peas.
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Recipe below:
QUARTERHOUSE FISH & CHIPS
Batter
1 1/2 cup soda water
1 cup plain flour
1 tsp salt
Tartar Sauce
1 tablespoon diced cornichon
1/2 a shallot finely diced
200g mayo
Lemon juice (about 1 teaspoon )
Chopped dill to taste
1/2 teaspoon chopped capers
Curried peas
160g Frozen Peas (thawed)
50ml Soy sauce
5g crushed Garlic
20g Sugar
10g Curry Powder
Pinch of Cayanne Pepper
Splash of olive oil
Main Dish
2 180-20g Rockling fillets
20g Flour to coat,
1L neural oil to fry
Lemon Pepper and Salt mix to season
250g McCains Skin on Frys
1 Lemon
Method
- Preheat oil to 180 degrees Celsius in Fryer
- To Make Curried peas add oil and spices and cook until fragrant, then add soy and sugar and stir until it forms a thick paste –gently mash the thawed peas and fold in curry paste.
- To make Tartare sauce, finally dice all ingredients and add to a high quality mayonnaise, mix in lemon juice and season with salt to taste, set aside to serve
- To make Batter whisk all ingredients in medium sized bowl leave to rest for 5 minutes
- Whilst batter is resting, gently pat fish fillets in flour to coat before frying,
- Coat fish generously with batter and drain excess, Carefully lower the fish into the oil, waiting a few seconds before releasing it to prevent it from sticking to the bottom. Fry the fish in the deep fryer for 5-8 minutes or until nicely golden or reached an internal temperature of 65 Degrees Celsius.
- Put chips into fry basket and cook for approx. 2-3 minutes until golden brown, and season with Lemon pepper and salt immediately after removing from oil,
- Assemble on Plate with Lemon wedge and Enjoy!
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