Tender locally caught cod, fried in a light and crispy Inch's Apple Cider batter, sandwiched together with a classic tartar sauce, a chip waffle, and crispy colourful veg, pickled in Inch's Apple Cider brine! All made using locally sourced ingredients, just like Inch’s, who source their apples within 40 miles of their mill.
We’re going to get started on our pickled veggies. In a small saucepan, add your brining liquids, the vinegar and water, as well as the sugar, along with the aromatics. Mix and bring to a boil.
Whilst the brine is doing its thing, thinly slice cucumber and red onions. If you have a mandoline, great, just be super careful, but a thin slice with a knife will work perfectly! Add the veggies and some dill to mason jars and cover with our warm pickle brine, leaving a bit of room at the top for some freshly opened Inch’s Apple Cider.
Now onto the tartar sauce. Take all your chopped herbs and shallot, and add them to a bowl with the mayo and creme fraiche. Season with salt, pepper and a tiny splash of vinegar, mix and set aside.
For the fish, start by setting a deep fryer (or heavy saucepan) with oil to 215°c. Mix together all the dry ingredients for the batter, before adding the wet and mixing well. Remember, once the Inch’s Apple Cider is added, we must work quickly to keep the batter light. Just as the batter comes together, stop mixing, and coat your fish in some seasoned flour, before dunking into the batter and gently placing it into our oil, to cook for around 5-7 minutes.
Our last element is our chip waffle! Take some chunky chips and add them to a well oiled waffle iron. Close the lid and flip, cooking until crispy on the outside, about 5 minutes.
To serve, we’re putting all of this in between two slices of white sourdough, lathering on our tartar sauce, then some baby gem lettuce to hold our gorgeous fish, more sauce, our pickles and finally the chip waffle! All that's left to do is cut and enjoy.
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