Fish And Chips With Mushy Peas
Makes / serves: 4 portions
Draft recipe
Method
- Cut chips and dry thoroughly.
- Fry at 140°C for 6–8 minutes until tender, drain; refry at 180°C until crisp.
- Mix flours, baking powder, salt and water into batter.
- Dry fish, dust in flour and dip in batter.
- Fry at 180°C about 6–8 minutes until golden and fish cooked through; work in batches and keep pan less than half full of oil.
- Serve with mushy peas.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Mushy Peas
4 portions. Use the amount specified in the main recipe.
- 250g dried marrowfat peas.
- soaking treatment if supplied on pack.
- 25g butter.
- salt.
- optional pinch sugar.
- Soak peas overnight following pack directions, then rinse well.
- Cover with fresh water, simmer 45–90 minutes until very soft, topping up water as needed.
- Mash lightly and cook down to desired consistency.
- Stir in butter and season.