Method
- To create your mushy peas, place the butter inside a pan using the peas and also the chopped mint. Place a lid on the top and simmer for around ten minutes. Give a squeeze of fresh lemon juice and season with pepper and salt. You may either mush the peas in a mixer, or mash them by hands until they're stodgy, thick and excellent for dipping your fish into. Have them warm when you prepare your fish and chips.
- Pour the sunflower oil to your deep fat fryer or perhaps a large fry pan as well as heat it to 190C/375F. Mix the pepper and salt together and season the fish fillets on sides. This helps to get rid of any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice shiny. The feel ought to be like semi-whipped double cream (i.e. it ought to stay with whatever you are coating). Dust each fish fillet in a bit of the additional flour, then use the batter and permit any excess to drip off. Holding one finish, lower the fish in to the oil one at a time, carefully so you do not get splashed – it depends on how big your fryer the number of fish that you can do at the same time. Prepare for 4 minutes approximately, before the batter is golden and crisp.
- Meanwhile, parboil your chips in salted boiling water for around four to five minutes until softened but nonetheless retaining their shape, then drain these questions colander and then leave to steam totally dry. When all of the moisture has disappeared, fry them within the oil the fish were cooked in at 180C/350F until golden and crisp. As the chips are frying, you can put the fish on the baking tray and insert them in the oven for any couple of minutes at 180C/350F/gas 4 to complete cooking. By doing this they'll stay crisp when you complete the chips. When they're done, drain them on kitchen paper, season with salt, and serve using the fish and mushy peas.
Tip
recipe adapted from
Jamie's Dinners
Jamie's New Book
- Super Fruit Family Classics
Jamie's world
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