Fish, chips and mushy peas
- August 2011
- Serves 4
- Takes 20 minutes to make, 25-30 minutes to cook
The definitive fish, chips and mushy peas recipe. This classic British dish will take you back to sunny days by the sea.
- 21.7g (3.6g saturated)
- 103.4g (6.2g sugars)
- 1kg floury potatoes
- 1 tsp fine salt, plus a good pinch
- Vegetable or sunflower oil for frying
- 540g can marrowfat peas
- Squeeze of lemon juice
- Knob of butter
- 150g self-raising flour, plus extra for dusting
- 25g cornflour
- 275ml light ale
- 1 large free-range egg white, lightly beaten
- 4 x 150g sustainable white fish fillets
- Cut the potatoes into large chips. Place in a colander in the sink and run cold water over them until the water runs clear. Cover with cold water and add a good pinch of salt, then bring to the boil and simmer for 1-2 minutes. Drain and return to the pan, then toss lightly to fluff up the edges.
- Three-quarters fill a large pan or deep-fat fryer with the oil and heat to 160°C (when it can brown a cube of bread in 60 seconds). Place the chips in a wire basket, if you have one, and cook for 6-7 minutes. Remove the basket from the pan (or remove the chips with a slotted spoon) and drain on kitchen paper in a single layer.
- Make the mushy peas by heating the peas in a pan with the lemon juice and butter. Roughly crush with a fork, season well, then cover and set aside.
- Sift the flour, cornflour and 1 tsp salt into a bowl. Make a well in the centre and add the light ale. Stir with a wooden spoon until you have a smooth batter. Fold in the beaten egg white.
- Bring the oil up to 190°C or until a cube of bread browns in 20 seconds. Return the chips to the oil and fry for a further 4-5 minutes until golden and crisp. Remove from the pan to a bowl lined with kitchen paper, season with salt and keep warm.
- Dust the fish in flour, dip in the batter, add to the oil and fry for 6-8 minutes, in batches, until golden and crisp. Drain on kitchen paper and keep warm. Serve with the chips and a small bowl of mushy peas.
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