Fish, chips & mushy peas
Fish, chips & mushy peas
Ingredients
For the fish
- 4 skinless and boneless cod fillets (approx. 170g each)
- 100g plain flour
- 1 tsp baking powder
- Pinch of turmeric
- Salt and pepper
- Vegetable oil, for frying
For the chips
- 1.5kg Maris Piper potatoes, peeled and cut into chips
- Vegetable oil, for frying
For the mushy peas
- 400g frozen peas
- 50g butter
- 100ml whole milk
- 1 tbsp fresh mint, finely chopped
Instructions
- 1
To make the fish, pat the cod fillets dry with kitchen paper.
- 2
In a bowl, mix together the flour, baking powder, turmeric, salt and pepper.
- 3
Dredge the cod fillets in the flour mixture, ensuring they're fully coated.
- 4
Heat the vegetable oil in a large, heavy-based pan or deep-fat fryer to 180°C.
- 5
Carefully lower the fish into the hot oil and fry for 5-6 minutes, or until golden and cooked through.
6 min - 6
Remove the fish and drain on kitchen paper.
- 7
To make the chips, soak the potato chips in cold water for at least 30 minutes, then drain and pat dry.
30 min - 8
Heat the vegetable oil in a large, heavy-based pan or deep-fat fryer to 160°C.
- 9
Fry the chips in batches for 5-7 minutes, or until cooked through but not golden.
7 min - 10
Remove the chips and drain on kitchen paper.
- 11
Increase the oil temperature to 190°C and fry the chips again for 2-3 minutes, or until golden and crispy.
3 min - 12
Remove the chips and drain on kitchen paper.
- 13
To make the mushy peas, put the frozen peas in a saucepan with the butter and milk.
- 14
Gently heat until the peas are cooked through and the sauce has thickened.
- 15
Mash with a fork or use a potato masher, leaving some texture.
- 16
Stir in the mint and season to taste.
