Beer Battered Fish and Chips with Mushy Peas

By Dixie Elliott

Beer Battered Fish and Chips with Mushy Peas

Beer Battered Fish and Chips with Mushy Peas recipe, brought to you by MiNDFOOD.

Serves 6

750g potatoes, peeled

vegetable oil for deep frying

11/3 cups plain flour

½ tsp baking powder

11/3 cups cold beer

1 egg, whisked

5 ice cubes

1kg thick boneless white fish

fillets, cut into fingers

2 cups frozen peas

20g butter

lemon wedges, to serve

1 Preheat oven to 200˚C. Cut potatoes into 1.5cm-thick chips. Half fill a saucepan with oil and place over a medium-high heat. Heat to 190˚C (oil is ready when a cube of bread turns golden brown in 10 seconds). When hot, add ¼ of chips, cooking for 8-10 minutes or until golden. Transfer to a baking tray. Place in oven to keep warm. Cook remaining chips in batches and place in oven.

2 Place a wire rack over a baking tray. Sift flour, baking powder and 1 tsp salt into a large bowl. Whisk in beer and egg. Add 5 ice cubes. Return pan of oil to stove and place over a medium heat. Coat 4 fish fillets in batter and add to oil when hot. Cook for 2-3 minutes or until golden and crisp. Transfer to wire rack and place in oven. Repeat with remaining fish fillets.

3 Bring a saucepan of water to the boil. Add peas and cook for 2 minutes or until heated through. Drain. Add butter, salt and pepper. Roughly mash.

4 Serve fish and chips with mushy peas and lemon wedges.


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