Mushy peas and mint sauce are a Nottingham institution and if you didn't get your fill at Goose Fair, a chippy has taken it to a whole new deep-fried level. The minty pea fritter is one of the new additions to the menu at the award-winning Cod's Scallops.
It took two-months to perfect the recipe following requests from customers but it is now on sale at the chip shops and restaurants in Wollaton, Carrington, West Bridgford and Long Eaton, in Derbyshire. Owner John Molnar said: "We get a lot of requests for them. It took a bit of trial and error but once we'd done them and fried them, they had to go on the menu.
"It's all the flavours you want from mushy peas and even better because they're battered. It's the same recipe peas which is my mum's recipe. The only thing is I eat too many of them now."The menu has also been expanded to include crab tempura - a dish made from soft shell crab to replace dressed crab from Norfolk after supply problems.
Another newcomer is Cullen Skink. John said: "Coming into winter a nice Cullen Skink is a beautiful warming soup." The hearty soup, originating from Scotland, is made with smoked haddock, leek and potatoes, with double cream. New mains have been added too with the cold winter months in mind, including a veggie cheesy potato and onion pie and vegan-friendly butternut squash and chick pea tagine plus a cod taco with zingy slaw and chilli mayo.
Sweet-toothed customers will be happy to know that they haven't been left out. The Beeston Brownie Company's chocolate orange brownie and biscoff blondie are now being served for dessert.
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