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Premium Fish & Chips x Stokes Sauces
2 months ago, 4 min read
Premium Fish & Chips with Minted Peas and Fennel & Gherkin Slaw
Upgrade a British classic with premium touches that deliver on flavour, presentation and sustainability. Chefs’ Selections Premium Collection Rustic 19mm Triple Cooked Chips pair perfectly with crispy Battered Cod Fillets, finished with crushed minted peas and a fresh fennel and gherkin slaw for extra texture and bite.
A Premium Take on a Classic: Finished with Stokes premium tomato ketchup, mayonnaise and tartare sauce sachets, this refined fish and chips dish combines familiar flavours with premium ingredients and improved sustainability credentials. Ideal for pubs, hotels and casual dining menus.
Ingredients
1
Fennel bulb
Fennel bulb
2
Gherkins
Gherkins
1 handful
Fresh mint
Fresh mint
As required
Chopped dill
Chopped dill
As required
Lemon juice
Lemon juice
5
Ice cubes
Ice cubes
Method
Prepare the crushed minted peas.
Bring a pan of water to the boil and add 1 tbsp of Chefs’ Selections Vegetable Bouillon Paste. Blanch 1kg of peas for 2 minutes, then drain. Transfer to a blender with 5 ice cubes and a handful of fresh mint, then blend until roughly crushed.
Bring a pan of water to the boil and add 1 tbsp of Chefs’ Selections Vegetable Bouillon Paste. Blanch 1kg of peas for 2 minutes, then drain. Transfer to a blender with 5 ice cubes and a handful of fresh mint, then blend until roughly crushed.
Prepare the fennel and gherkin slaw.
Finely slice the fennel bulb and slice the two gherkins. Combine in a bowl with chopped dill, then drizzle with Chefs’ Selections Extra Virgin Olive Oil and lemon juice. Mix well.
Finely slice the fennel bulb and slice the two gherkins. Combine in a bowl with chopped dill, then drizzle with Chefs’ Selections Extra Virgin Olive Oil and lemon juice. Mix well.
Cook the cod.
Deep fry one Chefs’ Selections Battered Cod Fillet at 180°C for 9–11 minutes, until golden and cooked through.
Deep fry one Chefs’ Selections Battered Cod Fillet at 180°C for 9–11 minutes, until golden and cooked through.
Cook the chips.
Deep fry 500g of Chefs’ Selections Premium Collection Rustic Triple Cooked Chips at 175°C for approximately 5 minutes, until crisp and golden.
Deep fry 500g of Chefs’ Selections Premium Collection Rustic Triple Cooked Chips at 175°C for approximately 5 minutes, until crisp and golden.
Assemble and serve.
Plate the crispy battered cod and triple cooked chips alongside the crushed minted peas and fennel and gherkin slaw. Serve immediately.
Plate the crispy battered cod and triple cooked chips alongside the crushed minted peas and fennel and gherkin slaw. Serve immediately.
Complete the plate with Stokes premium condiment sachets, including tomato ketchup, creamy mayonnaise and classic tartare sauce. Products can also be cooked in the oven or air fryer – see packaging for full cooking instructions.
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