Fish & chips with mushy peas

Prima (UK) - - Let’s Cook -

This easy bat­ter cooks to a crisp treat.

SERVES 4 PREP 25min COOK about 1hr

• Sun­flower oil, to deep fry

• 200g (7oz) self-rais­ing flour, plus ex­tra to dust

• 1tsp bak­ing pow­der

• 250ml (9fl oz) fridge-cold lager

• 4 x 150g (5oz) thick had­dock fil­lets – with or with­out skin, as you pre­fer FOR THE CHIPS

• 900g (2lb) floury pota­toes

• 2-3tbsp olive oil


• 2 x 300g tins mar­row­fat peas

• 25g (1oz) but­ter

• 1tsp caster su­gar

• A sprig of mint

1 Tip the peas into a pan and add the but­ter, su­gar and the mint sprig. Sim­mer for 8-10min un­til mix thick­ens. Dis­card mint and squash mix­ture with a potato masher. Sea­son and set aside.

2 Pre­heat oven to 200°C (180°C fan oven) mark 6 and bring a pan of wa­ter to the boil. Cut pota­toes into rough 2cm (¾in) wide chips. Add to the boil­ing wa­ter, cover and bring back to the boil. Bub­ble for 3min, then drain well and set aside on kitchen pa­per.

3 Tip the par­boiled chips on to a large bak­ing tray and toss through the oil and sea­son­ing. Roast for 45-55min, turn­ing oc­ca­sion­ally, un­til golden.

4 When the chips have 30min left of cooking time, half-fill a deep-fat fryer with sun­flower oil and heat to 190°C. Sift the flour, bak­ing pow­der and some sea­son­ing into a medium bowl. Mix in the lager to make a smooth bat­ter.

5 Dry the fish and dust with flour. Dip one fil­let in the bat­ter and lower into the oil. Re­peat with an­other fish fil­let and fry for 8-10min un­til golden. Drain on kitchen pa­per and sea­son. Keep warm. Re­peat with re­main­ing fil­lets. Serve with chips, le­mon wedges, tartare sauce and the mushy peas. PER SERV­ING WITH PEAS: CALS 786; FAT 26G; SAT FAT 6G; CARBS 96G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.