A British classic, this recipe takes no longer than 1 hour to prepare and it can be done even by those who don’t have much experience in the kitchen. The best types of fish for this meal are the line-caught cod or the haddock, but you will obtain a delicious dish with hake too.
List of ingredients
1-1/2 lbs. fish (hake, cod, or haddock)
10 oz. frozen green peas
2 tbsp. butter
2 lbs. russet potatoes
2 cups all-purpose flour
1/2 cup rice flour
1 tsp. baking soda
¾ cup beer
¾ cup sparkling water
1 tsp. lemon juice
the zest of 1 lemon
Freshly ground pepper
Now that you know what to include on your next shopping list, let’s see how to cook the fish and chips with mushy peas. Firstly, take a saucepan big enough to hold the peas and 6 cups of water. Boil the water with plenty of salt and then add the frozen peas. Let them boil for no longer than 4 minutes.
Prior to draining the peas, take out 3 tbsp. of water and put it into a separate cup. Add the lemon zest, the cooking water and the butter on top of the drained peas and then mash the peas roughly. You can use a food processor or a potato masher, whichever you prefer. Make sure to put a lid on the pan after you are done mashing, and set it aside. Preheat the over to 200 degrees F and put the peas inside to keep them warm.
Wash the potatoes, peel them and cut them into batons that are approx. 1/3 inches thick. Rinse them with cold water in order to get rid of the first starch layer. Pat them dry and heat about 2 inches of oil at 300 degrees F in a heavy bottomed wide pot. Fry them for about 2 minutes and then put the potatoes on paper towels in order to absorb the excess oil.
Mix the rice flour, 1 ½ cup of all-purpose flour, the baking soda and 1 tsp. of salt. Add the lemon juice, the sparkling water and the beer and mix until you obtain a homogenous paste. Refrigerate. Bring the oil to 345 degrees F and fry the potatoes again for 3 minutes. It would be best to do it in 2-3 batches in order to fry them evenly. Repeat the paper towel drying process.
Cut the fish fillet in 1 ½ inch pieces and sprinkle them with salt and pepper. Coat the fish with what’s left of the all-purpose flour and then dip it into the refrigerated batter. Fry the fish until it gets a golden-brown color and it looks puffed. The fish should be cooked through in about 5 minutes if the fillets are thin. Keep thick fillets 2 more minutes into the hot oil before transferring them on a plate lined with paper towels.
The potatoes are served with the fish, the warm mushy peas and malt vinegar. This recipe is suitable for 4 servings.