Tower of London

Published on 29 November 2025 at 21:32

Experience our Tower of London – a culinary creation that begins with a perfectly crafted, crispy fondant-style potato as its foundation. Layered with creamy, velvety mushy peas, it’s crowned by a golden, crispy, and succulent cod loin. Finished with delicate droplets of tartare sauce and a sprinkle of fresh parsley, this dish offers the perfect balance of richness and a hint of zesty acidity.

For Tower building we use : Cooking ring molds

Ingredients (Serves 1)

1 half Cod Loin

Chip Shop Batter mix   (we add 1/2 tsp of tumeric to make extra golden)

1 x 25kg Elveden Potatoes

150-200g Vegetable oil

Butter

Mushy Peas

Tartare Sauce & Parsley 

Salt & pepper to season

Instructions

  • Lay the largest potato on it's side and place a ring mold on the top middle of the potato. With a sharp knife score a circular shape on the outside of your ring over the top. Peel your potato all over and remove the excess edges to form a circular shape. 
  • The shape of your potato should the bear resemblance to the shape of a tin of tuna. To create this, trim the top and the bottom of the pototo carefully. Repeat this process, generally one potato per person.
  • Add the pototo/potatoes to a boiling pan of water and boil for 7 minutes, remove and drain. In a shallow pan, heat some butter (not too hot)
  • Keep basting the pototo and turning until golden in colour. Season with salt and pepper. Place this back into a ring or two or three ring layers and the add a about one inch thick of mushy peas, press the down firmly with the back of a spoon until even.
  • Carefully lift and remove all rings used. Keep the potato and peas in a low oven to keep warm.
  • Cut a similar sized piece of cod loin and coat in the batter mix. Heat some vegetable oil in a small pan (enough to cover the fish)
  • Drop a minute piece of batter into the oil to check to see if it fluffs up this means it's ready. Fry the cod for 3-5 minutes and then rest on some kitchen roll to soak up escess oil.
  • Place the cod on the top of the tower. In a bowl mix some tartare sauce with finely chopped parsley. (a little extra flourish on top) Add small droplets on the plate surrounding the tower to finish. Add one sprig of dill to garnish (optional)