Meal Planner

Cod & Chips with Pea Puree

RECIPE OVERVIEW

This is my take on a classic dish.

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

Serves: 2 people

  • 110 g Gluten Free Self-Raising Flour
    plus extra for dusting the fish*
  • 2 - SuperValu Cod Fillets
    approx 150g
  • 225 ml SuperValu Sparkling Water
  • 0 - SuperValu Sunflower Oil
    for frying
Chips
  • 2 large Maris Piper Potatoes
Pea Puree
  • 225 g Frozen Peas
  • 150 ml SuperValu Cream
  • 1 dstspn SuperValu Fresh Mint
    freshly chopped
  • 2 cloves SuperValu Garlic
  • 0 medium SuperValu Onion

Method

  1. To make the batter, sift the flour into a bowl.
  2. Make a well in the centre and add the sparkling water until you have achieved a smooth batter and store in the fridge.
  3. Cut the fish into pieces if desired or leave the fish in one large piece.
  4. Wash and peel the potatoes.
  5. Cut the potatoes into thick cut chips and store in water until required.
  6. Deep fry in hot oil until almost fully cooked.
  7. Lift the chips and allow the oil to heat back again and then drop them in for a final 30 seconds until they are crisp and golden brown.
  8. Dust the strips of fish in a light coating of GF flour and then dredge in the batter, shaking off any excess.
  9. Deep-fry for about 5 minutes or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. If you are cooking larger pieces of fish start cooking it in the fryer and then transfer to the oven to finish cooking.
  10. Serve the fish and chips in little newspaper cones and enjoy.

Pea Puree

  1. In a large saucepan quickly fry off the onion & garlic until browed.
  2. Add in the frozen peas and coat with onion & garlic mixture
  3. Add in cream and cook until the peas have softened and the cream will have reduced and thickened - approx 5 minutes.
  4. Mix in the seasoning and freshly chopped mint at this stage.
  5. Transfer the entire mixture to a food processor or blitz with hand held blitzer until broken down but still a little chunky.
  6. Serve with the fish and some home made thickly cut chips.

*Check Coeliac Society of Ireland Food List for gluten free brands.

  • SuperValu, 1 Aug 14

    2 stars rating
    The yeast should have been added in with the flour, for use in the batter.
  • Karen, 25 Apr 14

    2 stars rating
    Hi.
    Would this recipe work if the fish was mid defrost?
  • Eoin, 29 Apr 14

    2 stars rating
    Hi Karen,

    We would not recommend using half defrosted fish, we would recommend that the fish defrosts in the fridge overnight. There is risk of the fish being undercooked and the result would definitely not be as good.
  • richard, 11 Jul 14

    2 stars rating
    What was the yeast for?