Combined Recipes: Fish and Chips, Comté Cheese Croquettes, Grilled Chicken
A collection of modern British pub classics prepared at The Culpeper in East London, highlighting hyper-local ingredients sourced directly from their rooftop garden and farm. It features beer-battered plaice with triple-cooked chips, molten Comté cheese croquettes, and tender herb-brined grilled chicken.
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🍳 Cooking Flow
【Fish and Chips】Wash and steam chips, chill, then double fry; coat plaice in cold lager-verbena batter and fry at 180-190°C. → 【Cheese Croquettes】Double bread frozen Comté cheese balls in flour, egg wash, and breadcrumbs, then fry for 2 minutes and bake for 2 minutes. → 【Grilled Chicken】Brine chicken for 12 hours, braise at 150°C, and finish over a charcoal grill until skin is crisp and smoky.
Cooking Steps
Brief Cooking Order
【Fish and Chips】Wash and steam chips, chill, then double fry; coat plaice in cold lager-verbena batter and fry at 180-190°C. → 【Cheese Croquettes】Double bread frozen Comté cheese balls in flour, egg wash, and breadcrumbs, then fry for 2 minutes and bake for 2 minutes. → 【Grilled Chicken】Brine chicken for 12 hours, braise at 150°C, and finish over a charcoal grill until skin is crisp and smoky.
Introduction
A collection of modern British pub classics prepared at The Culpeper in East London, highlighting hyper-local ingredients sourced directly from their rooftop garden and farm. It features beer-battered plaice with triple-cooked chips, molten Comté cheese croquettes, and tender herb-brined grilled chicken.
Step 1
【Fish and Chips】Cut the Carolus potatoes into thick, short chip batons. Soak and wash the cut chips in cold water for about 5 minutes to remove surface starch.
Step 2
【Fish and Chips】Steam the washed chips for 25 minutes to par-cook them and drive off moisture, then chill thoroughly.
Step 3
【Fish and Chips】Prepare the batter by whisking together plain flour, cornflour, baking powder, chopped lemon verbena, and ice-cold lager until lightly blended. Keep chilled to retain carbonation.
Step 4
【Fish and Chips】Dredge cured plaice fillets in flour, tap off excess, and submerge into the cold batter. Lower into hot oil heated to 180–190°C, drizzle extra batter on top for texture, and fry for about 4 minutes until floating and golden brown.
Step 5
【Fish and Chips】Deep-fry the steamed chips until crispy and glassy. Drain, toss with herb salt in a bowl, and serve alongside the fried plaice, crushed peas, homemade tartare sauce, and a lemon wedge.
Ingredients List
Important Notes
Fish & Chips: Keeping the beer batter ice-cold in the refrigerator preserves carbon dioxide bubbles, which are crucial for a light, crispy crust.
Cheese Croquettes: Double breading (double pané) is essential to seal the melting Comté cheese securely and prevent blowouts in the fryer.
Grilled Chicken: Brining and pre-braising the chicken ensures maximum juiciness and allows for rapid service pickup under 15 minutes on the grill.
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