Fish , Chickpea Fries & Pea Puree
Recipe by: Ryan Spurrell & Sarah Cremona, Orson Dining
The warm weather favourite, Fish ‘n Chips has been reimagined by the team at Orson Dining. This recipe comes with all the trimmings – home-made tartar sauce and pea puree for a simple but memorable meal.
- Summer, Autumn, Spring
50 Minutes
10 Minutes
2 People
Components; King George Whiting Fish, Chickpea Fries, Tartar Sauce and Pea Puree
King George Whiting
- 1 Whole Kind Geroge Whiting (Butterflied). You can ask your Fish monger to butterfly your King George Whiting, or you can attempt this at home yourself.
Chickpea Fries
- 500g chickpea flour
- 1.25L cold chicken stock, to avoid lumps
- 75ml sherry vinegar
- 1 tbsp garlic crushed
- Salt and freshly ground pepper
- 215g grana Padano Parmesan Cheese, grated.
Tartar Sauce
- 100g Butter
- 1tbs minced capers
- 1tbsp minced shallots
- 1tbsp minced cornichons
- 1tbsp fine chopped parsley
- 1 tsp chopped Chives
- 1 tsp chopped Tarraon
- 1 tsp chopped Dill
- 1 clove Garlic, minced
- 1 lemon, zested & juiced.
Pea Puree
- 50ml olive oil
- 1/2 onion, sliced
- 2 tsp garlic puree
- 500g frozen peas
- 500mL vegetable stock, hot
- Salt and freshly ground pepper
Components; King George Whiting Fish, Chickpea Fries, Tartar Sauce and Pea Puree
King George Whiting
- Heat a large non-stick pan over high heat.
- Lightly oil the fish and season generously with salt.
- Place the fish skin-side down in the hot pan.
- Cook for about 2 minutes, until the skin is golden.
- Flip gently and cook for 1 more minute, or until just cooked through.
Chickpea Fries
Shortcut: You can chill the mix for 2–3 hours if you’re in a rush, but overnight gives the best firmness.
- In a pot, whisk the chickpea flour and cold chicken stock until smooth.
- Add the vinegar, garlic, salt, pepper, and cheese.
- Cook over medium-low heat, stirring constantly, until very thick and pulling away from the sides (like stiff polenta).
- Spread onto a tray lined with baking paper and press or roll flat.
- Chill until firm, ideally overnight.
- Remove the top sheet of baking paper and cut into fry shapes.
- Deep-fry at 180°C until golden.
Tartar Sauce
- Heat butter in pan, until foaming
- Add shallot and garlic, sweat for 1 minute
- Mix all ingredients together and taste
- Adjust seasoning if needed with salt and lemon juice
- Pour over fish
Pea Puree
- Heat the olive oil in a pot.
- Add the onion and garlic; cook until soft but not browned.
- Add the peas and hot stock; season lightly.
- Simmer for 5 minutes.
- Blend while hot until smooth.
- Taste and adjust seasoning.
- (Optional) Pass through a fine sieve for a silky finish. Note: If you don’t pass it, it will still be tasty but more textural.