BEER BATTERED FISH WITH MUSHY PEAS
We’ve served ours with thick-cut chips, but the choice is yours – skinny fries, wedges, crinkle cut…
INGREDIENTS
• 2 tsp baking powder
• 300g/11oz plain flour
• Freshly ground sea salt
• 400ml/14fl oz very chilled beer or ice-cold sparkling water
• Vegetable oil, for frying
• 4 x 180g/6½oz pieces skinless white fish
For the minted mushy peas or 2-3 tsp mint concentrate
• Sea salt and freshly ground black pepper
To serve
• Chips
• Lemon wedges (optional)
• Tartare sauce (optional)
• Vinegar (optional)
1. To make the minted mushy peas, bring a pan of salted water to the boil, add the frozen peas and cook gently for 3 minutes or until tender. Drain the peas and transfer to a blender. Add the cream, butter and mint, then season with salt and freshly ground black pepper. Blend the
ingredients together but retain a thick texture with small pieces of peas. Transfer to a small saucepan.
2. Now make the batter. This needs to be done just before you cook the fish. In a bowl, stir the baking powder into the flour and season with sea salt, then quickly whisk in the cold beer or sparkling water until you have a thick paste.
3. Place the bowl near to where you will be cooking the fish and have a plate lined with kitchen paper to hand.
4. Heat the oil in a large pan or deep fat fryer to around 180°C. Dip the fish pieces into the batter
and carefully lower into the hot oil – make sure they don’t stick. Cook the fish, 1 or 2 pieces at a time, for 6-8 minutes – depending on the thickness of the fish – until crisp and golden. Make sure you keep an eye on each piece, to ensure it doesn’t stick. Lift from the pan with a slotted spoon and drain on kitchen paper. Repeat the process to use all the fish and batter, taking care not to overcrowd the pan.
5. Gently reheat the peas and serve with the fish and chips, with lemon wedges, tartare sauce and vinegar, if liked.