Fish and chips are the ultimate guilty pleasure for me. When they’re good, they are so, so good. They were a rare treat growing up, where fried food was very rarely on the menu, but now, I just love them. I don’t think they’re that bad for you as these things go – but still not one to have every day. A bit of what you fancy, as they say…
I love to use a thick chunk of fresh fish to fry. Cod, haddock, saithe and hake are favourites of mine for this. A good light beer is delicious in the batter and a particularly special one is Greenwich Meantime Pale Ale. A large bottle is recommended so you can all have a glass to accompany your supper, too.
The mushy peas are nothing but a cheat, but are really tasty and make this a tiny bit healthier.
As I’ve mentioned before, I’m trying to eat fish more regularly as part of Fish is the Dish’s Healthy, Happy Hearts Campaign which I am supporting. Why not pop over to their website to find out more.
Fish, chips and mushy peas
50g plain flour
Salt and pepper
80-100 ml pale ale
1 litre sunflower oil
2 large floury potatoes, peeled and chipped
2 large thick pieces of fish of your choice
150g frozen petit pois (I like organic)
1 tsp fresh mint, chopped
Salt and pepper
Place the flour, salt, pepper and ale into a bowl and whisk until it forms a thick batter. Set aside for 30 minutes.
Preheat the oven to 150C.
Meanwhile, heat the oil in a large pan. Add the chips and fry for around 10 minutes until they start to crisp, but do not brown. Remove from the oil and place on a plate covered with kitchen paper to drain.
Dip the pieces of fish into the batter and fry in the oil for around 10 minutes until the batter is a deep brown and the fish flakes when cut open. I place the fish onto a plate on kitchen paper and place into the oven to keep warm.
Place the peas on to cook.
Return the chips to the pan to fry again. They will just brown now and this should take around 5-7 minutes.
Once the peas are cooked, blitz them briefly in the Magimix with the mint and seasoning.
Drain the chips once cooked and serve immediately. A glass of beer and a dollop of ketchup on the side are optional, but very nice if you ask me.