Prep time: 1 hr Difficulty: Medium Serves: 2-4 Duration: 90 min
Camping Season's Fish and Chips and with Mushy Peas is our take on an English Classic. We use a Guinness West Indies Porter for added depth and flavour, instead of frying our chips we make them in the oven as a healthier alternative!
Ingredients
Battered Fish
Piece of Cod or Haddock x by the number of people eating.
1 Cup of plain flour
1 Pod of Paprika
1/2 Pod of Salt
1/2 Pod of Black Pepper
1/2 tsp of corn starch
1/2 cup of Guinness West Indies Porter
Vegetable Oil
Chips
6 Potatoes (Maris Pipers or equivalent)
1 Pod of salt
1 Pod of Black Pepper
1 Pod of Mixed Herbs
Olive Oil
Mushy Peas
1 cup of frozen garden peas
3 tbsp of double cream
1 tbsp of lemon juice
1/2 pod of Salt
Tartare Sauce
2 tbsp of mayonnaise
1 tbsp of capers
1tsp of English Mustard
1/2 Pod of black pepper
1/2 Pod of Salt
1tsp of caper brine
Optional
Slices of Lemon
Method
Step1- Prepare your tartare sauce by chopping your capers into smaller pieces. Grab a bowl add your mayonnaise, capers, english mustard, caper brine and salt and pepper. Mix to incorporate and set aside.
Step 2- Grab your potatoes and cut them lengthways into slices; take each slice and cut into chips, try to keep them the same thickness for an even cook. Once you've cut all your chips put them in a bowl and cover with cold water for 1 hour.
Step 3- When this hour is up, drain your chips from the starchy water and pat dry with paper towel or a clean tea towel. Pre heat your oven and put your chips on a baking tray and lightly cover with salt, pepper, mixed herbs and some olive oil! and cook between 45 minutes to an hour at 180 degrees., tossing them frequently.
* If you are outdoors. Grab your cast iron skillet or pot and heat this before adding vegetable oil, once the oil is hot add your chips in batches, cook these for no more than 5 minutes. Every other time you remove a batch sprinkle the chips with a little salt and black pepper. Once you've cooked all the chips, start the process again to double fry, this will make them much crispier and flavoursome.
Step 4- To make your mushy peas, boil your frozen peas in a small pot for 3 minutes, drain the water and transfer to a blender or bowl add your double cream, lemon juice and salt and blitz or (mash and stir) until you reach the consistency you like. Set aside
Step 5- Prepare your fish by patting each piece dry with paper towel and season both sides with salt and pepper. Now grab a bowl and add your plain flour, paprika, cornstarch and Guinness or beer of your choice and stir into a batter, if the mix is to dry add more beer or even a little water. It's alright to have a few clumps in this mix. Dip your seasoned fish into the batter and remove with a fork for ease.
Step 6- Heat vegetable oil in a large pot or dutch oven and when hot (oil is bubbling) add your pieces of fish one at a time, this process is much easier if you have enough oil to completely submerge the fish- cook for 3-5 minutes and remove when you see the batter puff up. Remove and set to rest on a rack to reduce excess oil.
Time to plate up, reminiscent of a Friday night's chippie!!