Fish & Chips with Mushy Peas by Steven Dolby
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(Serves 2-3 people)
2 Medium shallots (diced)
1 Garlic clove (diced)
1 Tbsp unsalted butter
350g Frozen peas
2 Tbsp water
Salt (to taste)
Ground black pepper (to taste)
Juice of 1/2 lemon
Fresh mint (optional)
110 ml Cold water
110 ml Beer
7g Dried yeast
100g Plain flour
Leave in a warm place for around 30 minutes to allow the yeast to ferment.
3-4 Large potatoes (cut into chips)
Vegetable oil (The pan should not be more than 3/4 full)
Little flour to coat the fish
For Mushy Peas:
1. In boiling water, put peas and cook until tender.
2. Place a pan on flame, add butter and diced shallots. Cook until soft.
3. Add garlic and cook for 2 minutes.
4. Into a blender, add cooked peas, and sauteed onion and garlic. Pulse of 30 seconds and then add some cooking water to loosen up the paste.
5. Season with salt and pepper, add lemon juice and blitz.
6. Into a bowl, transfer the blended paste and add fresh mint (if desired). Mix well and set aside.
1. Soak chopped potato in water for 30 minutes to remove the starch.
2. Remove potato pieces from water, place on paper towel and pat dry.
3. In large pot heat oil until it reaches 275 degree F.
4. Put potato chips into hot oil and blanch for 5-6 minutes. Remove from oil and drain on paper towel. Let cool until you prepare the fish.
1. In a bowl, combine cold water, beer, and yeast. Mix well.
2. Gradually add the flour and whisk well. Leave the bowl in a warm place for 30 minutes for yeast to ferment.
3. Coat fish with flour and then dip in batter.
4. Heat oil until it reaches 350 degree and then fry fish in it for 6-7 minutes.
5. At the same temperature (350 degree) add the blanched potato pieces and fry until golden brown and crispy.
6. Drizzle vinegar and season fish and chips with salt and pepper.
7. Serve hot with mushy peas and enjoy!
© STEVEN DOLBY