Fish, chips and mushy peas
Why not give the chip shop a miss and have a go at making this Friday night favourite at home?
Preparation: 15 minutes
- 4 fish fillets – opt for a white fleshy fish such as cod, haddock or hake
- 4 to 5 large Maris Piper potatoes, peeled and chopped
- 1 tsp plain flour
For the batter:
- 350ml ale
- 200g plain flour
- 1 tsp salt
For the mushy peas:
- 200g frozen peas
- Knob of butter
- Splash of vinegar
- 4 mint leaves, chopped finely
- Add the flour and salt to a bowl and mix. Pour in the frothy beer and combine the ingredients using a whisk until it makes a smooth batter. This can be left to stand for 30 minutes to 1 hour in the fridge, ready for whisking again before adding the fish.
- While the mixture is left to stand, put a pan of water onto boil. Once boiling add the frozen peas and turn down to simmer for approximately 10 minutes.
- Peel and chop the potatoes into chunky chips or small fries if preferred. Place into a pan of water and bring to the boil. Reduce the heat and simmer for 5 to 10 minutes until the potatoes are just cooked.
- While waiting for the potatoes turn on the deep fat fryer, setting the temperature to 180◦C – do not leave unattended. Drain the chips from the water and leave to dry.
- Re-whisk the batter mixture, add the fish fillets and coat. Remove and place into the deep fryer. Allow 8 to 10 minutes for the fish to cook – cooking time may vary depending on the size of the fillets used. Once the fish has turned golden brown, remove and leave on a piece of kitchen paper to absorb any excess oil.
- Sprinkle plain flour and a good pinch of salt over the potato chips, place into the fryer basket and lower into the oil. Deep fry until golden.
- Drain the chips and leave on some kitchen paper.
- Once the peas are cooked, drain and add a knob of butter, a sprinkle of vinegar and chopped mint. Mash using a masher.
- Serve the fish and chips with the peas and a wedge of lemon.