FISH, CHIPS AND MUSHY PEAS - BEST OF BRITISH

Synonymous with towns like Brighton and Bournemouth, fish, chips and mushy peas brings a quintessential taste of the British seaside to your dinner table.

FISH, CHIPS AND MUSHY PEAS - BEST OF BRITISH

Ingredients

Mushy Peas

  • 1 knob of butter
  • 4 large handfuls of podded peas
  • Sea salt and ground black pepper

Battered Fish 

  • Sunflower oil for frying
  • 4 (responsibly sourced) fillets of white fish
  • 225g of chilled, plain white flour
  • 285ml of very cold beer
  • 3 heaped tablespoons of baking powder
  • Sea salt
  • Ground black pepper

Chips

  • Sunflower oil for frying (reuse the oil used to fry your fish)
  • 900g of potatoes, peeled and sliced into thick chips
  • Sea salt
  • Ground black pepper

Serves 4

Method

Cooking time : 25 minutes

Preparation time: 15 minutes

Mushy Peas

  1. Place the peas and butter into a sauce pan and leave to simmer for around 10 minutes so the peas turn soft.
  2. Season the mixture to taste with salt and pepper.
  3. Then ‘mush’ the peas either in a food processor, or by hand. Stop before the mix becomes too smooth though, the finished texture of mushy peas should be thick and stodgy.
  4. Keep warm while you prepare the fish and chips.

 

Battered Fish 

  1. Pour plenty of sunflower oil into a deep fat fryer or a large frying pan and heat to 185°C.
  2. Season both sides of the fish fillets with salt and pepper.
  3. Whisk together the flour, beer and baking powder until the mixture is thick, sticky and shiny.
  4. Dip the fish fillets into the batter mixture coating them completely.
  5. Allow any excess mix to drip off, then lower the fillets carefully into your hot oil.
  6. Cook for around 4 minutes, until the batter has turned golden brown.
  7. Remove the fillets from the oil and place in a warm oven while you cook your chips.

 

Chips

  1. While your fish is cooking, parboil your chips in boiling, salted water for 4 to 5 minutes so the potato has softened but your chips still hold their shape.
  2. Leave to steam dry.
  3. Once completely dry, fry the chips in the oil your fish was cooked in until golden and crispy.
  4. Season to taste then serve with your mushy peas, fish and plenty of malt vinegar and tomato ketchup!
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