Beer Bat­tered Fish and Chips with Smashed Peas

A twist on clas­sic fish and chips with a zingy pea smash. Beer bat­ter is so easy to throw to­gether and cre­ates a per­fect cas­ing for your favourite flaky white fish.

Dish - Everyday Dish - - Recipes -

6 large agria pota­toes, scrubbed ½ cup flour 1 cup frozen peas 1 clove gar­lic, crushed 1 ta­ble­spoon chopped fresh mint leaves 1 ta­ble­spoon chopped fresh basil leaves zest and juice of ½ a le­mon, plus ex­tra to serve 500 grams snap­per fil­lets, or other flaky white fish ⅔ cup flour 1 tea­spoon bak­ing pow­der 200ml beer sea salt and ground pep­per veg­etable oil, for deep-fry­ing Peel and cut the pota­toes into chips. Place in a large saucepan of salted wa­ter and bring to the boil. When the chips have soft­ened slightly, drain and set aside un­til cool. Place the flour in a large bowl, add the chips and toss so they are com­pletely coated.

Bring 2 cups of wa­ter to the boil in a medium-sized saucepan. Add the peas and cook for 2–3 min­utes. Re­move from the heat and drain. Once cooled, place in a bowl and roughly smash us­ing the back of a fork or a potato masher. Mix in the gar­lic, chopped mint, basil, le­mon zest and juice. Sea­son with salt and pep­per. Heat the oven to 160°C.

Heat 5cm of oil in a deep saucepan un­til it reaches 170°C. If you don’t have a ther­mome­ter, sprin­kle a lit­tle flour into the oil, if it

sizzles the oil is ready to use. Dust off any ex­cess flour and gen­tly drop the chips in batches into the oil. Fry for 2 min­utes or un­til golden brown. Place on a large bak­ing tray and pop in the oven to keep warm. Keep the oil hot while you pre­pare the fish.

Whisk the flour, bak­ing pow­der and beer to­gether in a large bowl. Dip the fish fil­lets into the beer bat­ter and let any ex­cess bat­ter drip off. Gen­tly drop the fish fil­lets into the hot oil and fry for 3–4 min­utes or un­til golden brown. Fry fish in small batches. Serve fish and chips with smashed peas, le­mon wedges, salt and pep­per. Serves 4

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