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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, August 8, 2013

Fish & Chips with Mushy Peas by Steven Dolby














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(Serves 2-3 people)
MUSHY PEAS
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)
BATTER
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.
OTHER INGREDIENTS
3-4 Large potatoes (cut into chips)
Vegetable oil (The pan should not be more than 3/4 full)
6oz Halibut
Little flour to coat the fish

Directions
For Mushy Peas:
1. In boiling water, put peas and cook until tender.

MAKING
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.
For Chips:
1. Soak chopped potato in water for 30 minutes to remove the starch.

MAKING
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.
For Fish:
For batter:
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.

MAKING
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.

FINALIZING
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.

SERVING
7. Serve hot with mushy peas and enjoy!
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© STEVEN DOLBY




2 comments:

  1. Steve, is the 250 degrees a typo? I wondering why you blanch the chips at 275 degrees and crisp them at 250 degrees. And 250 degrees seems low for deep frying fish.

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    Replies
    1. Thank you for letting me know...its not me typing the method its ifoodtv. I need to check more thoroughly. yes its 350f

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