Recipe for Beer Battered Fish with mushy peas and homemade chips
1 knob butter
300 g fresh peas
1 small handful fresh mint leaves picked and chopped
¼ cup cream
1 squeeze lemon juice
Freshly ground black pepper
900 g potatoes, peeled and sliced into even chips
Oil for frying
4 portions fresh filleted fish
200 g flour, plus a little extra
2 tsp. baking powder
2 egg yolks
Oil for frying
To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Add the cream.
Put a lid on top and simmer for about 10 minutes.
Add a squeeze of lemon juice and season with salt and pepper.
Mash the peas by hand until they are stodgy and thick. Keep them warm while you cook your fish and chips.
To cook the chips, parboil them in salted boiling water until just softening. Drain and allow to dry.
Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190˚C. (I use an electric fryer that keeps the heat constant.) Fry in batches until crisp and golden.
Place on paper towel to remove the oil and then place on a baking tray in a warm oven to stay crisp while you cook the fish. I cut the fish into thick fingers, but you can keep them whole if you prefer. Season the fish with salt and pepper.
Whisk the flour, salt, baking powder, egg yolks and beer together until nice and shiny.
Adjust the consistency if necessary by adding milk to thin or flour to thicken. The consistency must be thick enough to stick to the fish.
Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish fingers into the oil one by one.
Cook for about 5-7 minutes or so, until the batter is golden and crisp.
Serve immediately with the chips, mushy peas and homemade mayonnaise.
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor