- 500 grams of trimmed cod cheeks
- 200 grams of plain flour
- 150ml Lamb and Watt tonic water
- 50ml of Liverpool Gin
- Pinch of salt
- 17 grams of fresh yeast (or 7 grams of dried yeast)
- 15 grams of coriander seeds
- 5 grams of juniper berries
- Peel of 1 lemon (dried out)
- Vegetable oil for deep frying
- 1 kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
- Groundnut oil for deep frying
- Sea salt
- 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.
- Place the cut chips into a bowl under running water for five minutes to wash the starch off.
- Place 2kg 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.
- 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.
- Heat the vegetable oil to 170oc. 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.
- Meanwhile 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. Pair with Liverpool Gin and Lamb & Watt Tonic.