One to try at home

We believe in allowing the ingredients speak for themselves at the Cod and Lobster Brasserie, and so when matching the perfect wine to a dish you need something that harmonises well and doesn’t get overly complex . Of course coming into not just the warmer months but also the festive season its time to celebrate with bubbles and a fresh take on the quintessential kiwi classic fish and chips with our ‘Scallops and chips’. Rest assured this recipe is a snap to make and will be talked about for long after the cork has popped.



Pea Puree

  • Frozen Garden Peas
  • Pinch of Sea Salt
  • 20g Butter

Beautifully Battered Scallops

  • 250g Scallops (roe removed if desired)
  • 50g of plain flour for coating scallops

For the batter

  • 85g of plain flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp of cornflour
  • 200ml of No.1 Assemblé… (We know it’s a sacrifice to use your bubbles in the recipe, but it’s only 200ml, buy an extra bottle so you don’t feel short changed! – No. 1 Family Estate)

Hand Cut Chips

  • A Pan of cooking oil of your choice
  • 5-6 of Agria Potatoes
  • Sea Salt for seasoning


  1. Start by prepping the twice cooked hand cut chips. To start scrub your potatoes and wash thoroughly before removing the skin, peel your potatoes and slice into 2cm by 2cm width and thickness.
    Leave the cut chips to soak in lots of cold water for at least 10 minutes and then change the water again and soak for a further 5 minutes to remove the starch.
  2. Now make your batter and allow to sit whilst your prep the rest of the dish. Add the flour, salt, bicarbonate of soda and cornflour to a mixing bowl.
    Whisk gently while slowly adding your No 1 Assemblé, being careful not to over whisk. Whisk gently until the mixture is smooth and glossy. Refrigerate until needed.
  3. For your Pea Puree, add a healthy pinch of sea salt to a pan of water and heat until boiling point, add the peas and blanch for 2 minutes. Drain the peas from the water and place into a blender. Add a small amount of water and butter. Blend the mixture adding water where necessary. Blend for a max of 3 minutes or until a smooth mixture is achieved, season for taste. Sieve the mixture into a bowl and cool as quickly as possible to maintain the vibrant green colour.
  4. Now for the hand cut chips Heat your chosen cooking oil to 130°C in your fryer or deep pan. Fry the chips in batches for 6-7 minutes. Fry till the oil has stopped bubbling and the chips just begin to turn a very light golden colour. This step removes further moisture and prevents a soggy waterlogged interior. Remove the chips from the fat, drain, tip back on the cooling rack and leave to cool, place in the fridge again until needed.
    Final step heat the oil to 180ºC and fry the chips until golden, approximately 3-4 minutes. Drain on kitchen towels and sprinkle with sea salt, try using a fine sea salt as those big beautiful flakes will just fall off.
  5. Finally coat your prepared scallops in flour and dust off any excess, drop them into the rested batter mixture and fry in a pan of cooking oil at 180C until golden.
  6. Put it all together… Heat your pea puree gently in a heavy based pan until your scallops are ready. To serve add a tablespoon of the puree to the plate. Place 4-5 of your golden hand cut chips alongside the battered scallops. Serve with a chilled glass of No 1 Assemblé. This beautiful bubbles will cut straight through the oil in the batter of the scallops and the chips whilst complimenting the scallops bold flavours.