Beer Battered Fish and Chips with Mushy Peas
Beer Battered Fish and Chips with Mushy Peas is a classic British weekend treat. Make your own chippy tea with this recipe from James!
Ingredients
- 2x 200g cod loins or haddock fillets
Batter
- 200g plain flour
- 1 tsp salt
- 1 tsp sugar
- 5g fresh yeast
- 15ml white wine vinegar
- 150ml beer
- Dripping or vegetable oil for frying
- 200g frozen chips
- 100g marrowfat peas dried
- 1 tsp bicarbonate of water
To serve
- Lemon wedges
- White sliced buttered bread
Method
Soak the peas overnight in cold water, drain, pop into a pan and cover in water. Add the bicarb, bring to the boil and then simmer for 40 minutes. Season.
Bring a deep fat fryer to 180c.
Whisk together the flour, salt, sugar, yeast, vinegar and beer. Dip the cod in, cover completely, and then fry for 3 to 4 minutes. Drain and season.
Deep fry the chips for 2 minutes, drain and season.
Serve the fish and chips and mushy peas.
Ingredients
- 2x 200g cod loins or haddock fillets
Batter
- 200g plain flour
- 1 tsp salt
- 1 tsp sugar
- 5g fresh yeast
- 15ml white wine vinegar
- 150ml beer
- Dripping or vegetable oil for frying
- 200g frozen chips
- 100g marrowfat peas dried
- 1 tsp bicarbonate of water
To serve
- Lemon wedges
- White sliced buttered bread
Method
Soak the peas overnight in cold water, drain, pop into a pan and cover in water. Add the bicarb, bring to the boil and then simmer for 40 minutes. Season.
Bring a deep fat fryer to 180c.
Whisk together the flour, salt, sugar, yeast, vinegar and beer. Dip the cod in, cover completely, and then fry for 3 to 4 minutes. Drain and season.
Deep fry the chips for 2 minutes, drain and season.
Serve the fish and chips and mushy peas.
