Fish n Chips with Mushy Peas

Fish n chips - a total British comfort food dish! I made a beer batter for the fish.  It was super easy to make and turned out lovely, light and crispy.   This recipe has a few steps as there are 3 different recipes, the fish, the chips and the mushy peas. I’ve written which order to prepare them in if you want to make all three from scratch. It starts with the chips, then the mushy peas and lastly the fish. Each step is very easy, you just have to plan ahead and it’s all about timing.

Serves 2 

Make sure you Enough oil for frying depending on the size of your pan, do not fill up your plan more than half way with oil as you run the risk of the oil spilling over when you start frying.  I prefer to use sunflower oil, but canola is fine too. 

Method:

1- Chips - Twice cooked.  Start with preparing your chips as they are twice cooked so you can do the first step and then leave them for whenever you’re ready to serve.

2-3 large russet potatoes peeled and cut into chunky long chips.  Rinse the chips in cold water and pat dry. Heat the oil to a low - medium heat (300f) and cook the chips in batches until they are soft, about 4-5 minutes.  Take out and leave to cool down on a tray while you make your fish batter. 

When you are ready to serve, cook the fish first on a medium heat, then you can finish off cooking the chips on a medium to high heat 375f  Place cooked chips back into the hot oil for 3-4 minutes or until crisp and golden. Take out and place on some kitchen place and sprinkle with salt. Eat straight away.

2- Mushy peas: 

• 1 bag of frozen peas

• 2 -3 cups of water

• 1 oz of butter

• 1/4 cup of cream 

• Salt and pepper to season

• 1 tsp of honey

• 1 tsp chopped fresh mint or 1/2 tsp mint sauce 

Method:

Add the peas and water to a pan and let simmer for 15 minutes, drain off most of the water saving a little depending on how runny you like the peas, keep the cooked peas in the pan.  Add the cream, butter, mint, honey, salt and pepper.  Using a potato masher mash the peas until you have a lumpy mushy peas. 

3- Fish Batter:

• 1/2 cup plain flour

• 1/2 cup cornstarch

• 1 tsp baking soda

• 1 tsp salt

• Pinch of pepper

• 1/2 - 3/4 of a 12 floz 355ml regular size bottle of beer  (so that would be 6-9 fl oz. depending on how thick you want the batter) 

• 2 large pieces of fish fillet approx 10oz each, or 4 smaller pieces, I normally use cod or haddock, if the fish fillet is too long to fit into your frying pot then cut in half to fit.

To make the beer batter add the corn starch, plain flour, basking soda, salt and pepper to a large bowl, give it a stir with a fork. Pour the beer in slowly and depending if you like a thick batter or a thinner one add 1/2 a bottle or up to 3/4 of a bottle.  Stir it together with a fork, don’t worry if there are lumps.  Place batter in the fridge and leave to rest for 15 minutes. 

Heat your oil to a medium heat - 350f - not too hot. Make sure you have patted dry the fish with paper towel.  Take out the batter from the fridge, give it a stir, if it seems too thick add a bit of extra beer.

Place the fish fillets on a plate with a few tablespoons of flour and cover all over, then dunk it into the batter, it should cover all the fish.  Then slowly place fish into the oil and leave it to cook for 5-6 minutes depending on the thickness of the fish, and until it is nice and golden, turning once or twice to make sure both sides get cooked evenly.

Cook the chips next in the hot oil until golden and crispy, serve the fish and chips straight away with a side of mushy peas.