Fish ‘n’ chips with mushy peas

Serves: 4

Edit

Update

Cancel

Total Time: 90

Prep Time: 40

Cook Time: 50

• sunflower oil for deep frying
• 1 kilogram(s) (2 1?4lb) Maris Piper potatoes, peeled, cut into fat chips and put in cold water
• 250 gram(s) (9oz) self-raising flour, sieved, plus a little for dusting
• 300 ml (10fl oz) beer (we used Badger Golden Champion, £1.69 for 500ml, Sainsbury's)
• 4  x 150g/5oz haddock fillets
• For the mushy peas:
• 250 gram(s) (9oz) marrowfat peas, soaked overnight as per pack instructions
• Quarter teaspoon(s) bicarbonate of soda
• 1  sugar
• 1 handful chopped fresh mint
• You will need:
• a baking sheet covered with kitchen paper

Method

1. Preheat oven to gas mark 1?4/110?C (100?C in a fan oven). In a medium pan, add peas and cover with water. Add bicarbonate of soda and sugar. Bring gently to the boil and simmer for 20 mins, adding extra water to loosen if needed. When peas are mushy and soft, season and stir in mint. Keep warm.
2. In a large pan, heat oil to around 130?C. Drain chips and dry in a tea towel. Add chips to oil in 2 batches and cook for around 8 mins, or till very lightly golden. Remove them with a slotted spoon and drain on kitchen paper.
3. Reheat oil to 160?C (a breadcrumb should sizzle) and return chips in 2 batches. Cook for 5 mins more or till golden brown. Drain on kitchen paper and place in warm oven while you cook fish. In a bowl, add flour and a little salt, then whisk in beer. Sprinkle extra flour onto a plate and dust fish. Heat oil to 160?C then coat fish with batter. Cook one by one for 5 mins till golden, adding each to oven to keep warm. Sprinkle with sea salt and serve with the peas and malt vinegar.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!