Tuesday, February 28, 2012

English Style Fish and Chips with Mushy Peas

Mushy peas:
2 tablespoons unsalted butter
8 ounces marrowfat peas, soaked, and cooked if using dried
½  teaspoon fresh mint, leaves picked and chopped
¼ teaspoon fresh lemon juice
Sea salt and freshly ground black pepper
Beer Batter:
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
8 Ounces  white fish fillets, (Cod, Haddock or Grouper work great)
8 Ounces AP  flour, plus extra for dusting
• 285ml pint good cold beer
3 heaping teaspoons baking powder
Canola oil for deep-frying
2 Pounds Yukon Gold Potatoes, peeled and cut into chips (Small Wedges)
1.       To make your mushy peas, put the butter in a medium saucepan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes.
2.       Add the lemon juice to the peas and adjust seasoning with salt and pepper.
3.       Mash the peas up in a food processor, or by hand until they are thick and perfect for dipping your fish into. Keep them covered, over warm heat while you cook your fish and chips.
4.       Pour the Canola oil into your deep fat fryer or a large frying pan and heat to 375°F.
5.       Mix the salt and pepper together and season the fish filets on both sides. Allow to rest 10 minutes as this will help to remove any excess water from the fish.
6.       To make the batter mix the flour, beer and baking powder together until nice and shiny. The texture should be thick enough to coat the fish.
7.       Dust each fish filet in seasoned flour, then dip into the batter and allow any excess to drip off.
8.       Holding one end, lower the fish filets into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.
9.       Place the fish on a baking tray and put them in the oven for 5-7 minutes at 350°F to finish cooking while you fry the chips.
10.   Parboil your potatoes in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain and leave to steam until completely dry.
11.   When all the moisture has disappeared, fry the potatoes in the oil that the fish were cooked in at 350°F until golden and crisp.
12.   When the potatoes are done, drain them on a paper towel, season with salt, and serve with the fish and mushy peas.

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