Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟.
You can cook Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 using 20 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟
- It's of ⚫ ✴ Fish ✴.
- It's 1 of large sustainable cod or haddock fillet.
- You need 1 of egg (beaten).
- You need 1/2 cup of Plain flour for breading.
- It's of Sea salt and pepper.
- You need of ⚫.
- Prepare of ⚫ ✴Beer batter✴.
- Prepare 1/2 cup of flour.
- Prepare 200 ml of beer (preferably a British ale).
- Prepare 1 tsp of bicarbonate of soda.
- You need 1 teaspoon of custard powder (optional).
- It's 1/2 tsp of sea salt.
- It's of ⚫.
- Prepare of ⚫ ✴Chips✴.
- Prepare 2-3 of large Maris Piper or other fluffy potatoes.
- You need of ⚫.
- You need of ⚫ ✴ Mushy peas ✴.
- You need 1 (300 gram) of tin marrowfat peas or 150 grams of dried marrowfat peas (soaked overnight in water).
- It's 2 tbsp of malt vinegar.
- It's 2 tbsp of butter.
Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 instructions
- For best results make your batter an hour before you cook and refrigerate. Mix all the dry ingredients in a jug then pour in your beer slowly, stirring until you get a smooth batter. The batter should be the consistency of single cream, adjust amounts of beer or flour until it is. I like to use British beer for flavour..
- The custard powder is my secret ingredient. It's basically cornflour with a little sugar, powdered egg, vanilla flavouring, and powdered egg. It will add a little sweetness to your batter, and a little extra colour.
- Prep your chips (see recipe in my profile: Tex's No-Fail Chips), and deep fry for 2 minutes at 130°C.
- Heat your oil to 180°C/356°F. Dip the fish in the beaten egg then dredge with flour. Dip the fish in the batter, and cook for 5-6 minutes according to the thickness of your fillet. Turn halfway through If after its been cooked the batter looks a bit pale, cook for another minute or so until it's an orangey-brown colour. Keep in a warm oven until ready to serve.
- While the fish is cooking, make the mushy peas (see my. profile for recipe 'Tex's Mushy Peas') https://cookpad.com/us/recipes/447768-texs-mushy-peas-%F0%9F%87%AC%F0%9F%87%A7%F0%9F%8D%B2.
- Heat your oil to 180°C/355°F. Add your chips, and cook until they float, then a little longer until they start to become golden. They should rattle in the fryer basket when shaken if they're done.
- While your chips are cooking, reheat your peas, uncovered, stirring frequently. Season with salt. Add a little hot water or the strained juice from the peas if too dry.
- Drain the fish & chips on kitchen paper for a few seconds then plate up with the peas and plenty of salt and malt vinegar over everything..
- Enjoy as is....
- Or with gravy (see recipe in my profile 'Tex's English Chippy-Style gravy).
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