How To Make Crispy Fish & Chips with Mushy Peas
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Serves:
Ingredients
- 4 white fish fillets (such as cod or haddock)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beer (or sparkling water for a non-alcoholic option)
- Vegetable oil (for frying)
- 4 large potatoes (cut into thick chips)
- Salt and pepper to season
- 2 cups frozen peas
- 2 tbsp butter
- 1/4 cup milk
- Salt and vinegar (to serve)
Instructions
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In a bowl, mix together the flour, baking powder, salt, and pepper. Gradually whisk in the beer until a smooth batter forms.
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Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
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Dip the fish fillets into the batter, allowing any excess to drip off. Carefully lower them into the hot oil and fry for 5-6 minutes until golden and crispy. Remove and drain on paper towels.
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In a separate pot, boil the cut potatoes in salted water until tender. Drain and pat dry with paper towels. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C) and fry the chips for 5-7 minutes until golden and crisp. Remove and drain on paper towels. Season with salt and pepper.
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In a small saucepan, cook the frozen peas according to package instructions. Drain and transfer to a blender or food processor. Add butter, milk, salt, and pepper. Blend until you reach a thick and creamy texture.
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Serve the crispy fish and chips with a generous helping of mushy peas. Season with salt and vinegar to taste.
Nutrition
- Calories : 542kcal
- Total Fat : 16g
- Saturated Fat : 5g
- Cholesterol : 78mg
- Sodium : 1080mg
- Total Carbohydrates : 66g
- Dietary Fiber : 8g
- Sugar : 5g
- Protein : 32g
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