Gin-infused fish and chips
For the fish
of trimmed cod cheeks
of plain flour
Lamb and Watt tonic water
or 7 grams of dried yeast
Vegetable oil for deep frying
For the chips
Maris Piper potatoes
peeled and cut into chunky chips
Groundnut oil for deep frying
Step 1: Get the batter ready:
Place the coriander seeds into a small pan and toast in the oven for 10 minutes on 160oc.
Pound with a pestle and mortar with the dried lemon zest and the juniper berries and crush to a powder.
Dissolve the fresh yeast with the salt and the tonic water. Whisk in the flour, the crushed botanicals and leave in a covered bowl in a warm area (ideally above an oven to ferment).
The batter will begin to bubble and exude the aromas from the botanicals and yeast.
Step 2: Prepare the chips:
Place the cut chips into a bowl under running water for five minutes to wash the starch off.
Place two litres of cold water in a large saucepan and add the potatoes.
Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20 to 30 minutes).
Carefully remove the cooked chips and place them on a cooling rack to dry out.
Place in the freezer for at least one hour to remove more moisture.
Step 3: Pre-frying the chips:
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 centimetres) to 130ºc.
Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least one more hour.
Step 4: Finishing off:
Heat the vegetable oil to 170 degrees C.
Coat the cheeks in the batter and deep fry until golden brown and crisp, about 3-4 minutes.
Remove the G&T battered cod with a slotted spoon and drain on kitchen paper.
Next heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes).
Drain and sprinkle with sea salt.
Serve with crushed peas and tartar sauce.