English Ale Battered Fish, Chips and Mushy Peas
Fishboxer
Fishbox HQ from
Muir of Ord
Fish and Chips are one of Britain's national dishes. They are easy to make, following these simple steps to create a better fish supper than anything you've bought over the counter.
Ingredients
- 1kg any white fish fillets (boneless)
- 750g peeled potatoes
- 175g plain flour
- ½ tsp baking powder
- 320ml cold ale
- 1 egg (beaten)
- 5 ice cubes
- 300g frozen peas
- 20g butter
- lemon wedges (to serve)
- 1L vegetable oil for deep frying
Method
- Preheat the oven to 200˚C.
- Cut the potatoes into chips (approx 1 1/2cm thick).
- Half fill a saucepan with oil and place over a medium-high heat, approximately 190˚C.
- When the oil is hot, add a quarter of the cut potatoes and cook for 8-10 minutes, until golden.
- Transfer the cooked chips to a baking tray and place in the oven to keep warm.
- Cook the remaining chips in batches and place them in the oven.
- Take the pan off the heat.
- Sift the flour, baking powder and 1 tsp salt into a large bowl.
- Mix the ale and egg together then whisk them into the flour to make a batter.
- Add the ice cubes.
- Place the saucepan of oil over a medium heat.
- Coat 2 fish fillets in the batter and add them to the oil when it is hot.
- Cook until golden and crisp.
- Place a wire rack over the baking tray.
- Transfer the cooked fish to the wire rack and place them in oven.
- Repeat with remaining the fish fillets.
- Cook the peas in a pan of boiling water 2 minutes and then drain.
- Add the butter, salt and pepper and roughly mash.
- Serve the fish, chips and mushy peas with lemon wedges.
