Fish and Chips with Pea Purée
Delicious fakeaway version of traditional fish and chips.
4 people
20 minutes
10 minutes
Ingredients
- 350 ml Beer or soda water
- 1 - Black Pepper
- 20 g Butter
- 100 ml Fresh Cream
- 225 g Frozen Peas thawed
- 2 cloves Garlic chopped
- 4 wedges Lemon
- 2 - Maris Piper Potatoes cut into sticks
- 4 tbsp Mayonnaise to serve
- 0.5 - Onion chopped
- 100 g Plain Flour
- 1 - Salt
- 4 - SuperValu Cod Fillets or haddock, portioned
- 200 g SuperValu Cornflour
- 50 ml White Wine
Method
- Preheat the deep fat fryer to 160˚C and preheat the oven to 100˚C, if using to keep the fish pieces warm.
- Next, cut the potatoes into thick cut chips. Place the chips in the fryer and fry for 4 - 5 minutes to blanch the chips. Remove the basket from the oil and set aside to drain.
- Increase the deep fat fryer to 180˚C for the fish.
- First, prepare the batter, sift the flour and corn flour into a bowl. Whisk in the beer, or soda water, into the flour mixture until you have achieved a smooth batter. Cover with cling film and leave to settle until required at room temperature.
- Now, dust the strips of fish in a light coating of flour and then dredge in the batter, shaking off any excess. Carefully drop the pieces of batter-coated fish in the fryer and deep-fry for about five minutes or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. Remove the pieces of fish and place on a baking tray set with a clean towel. Transfer into the warm oven to keep the fish warm while finishing the chips.
- Decrease the deep fat fryer to 160˚C.
- In the meantime, prepare the pea purée. Melt the butter in a saucepan over a medium heat. Add the onion and garlic and fry for 30 seconds until softened. Pour in the cream and wine and bring to the boil. Add the peas and simmer for 3 – 4 minutes, until they have softened. Remove from the heat, season with salt and pepper. Slightly crush the peas with a potato masher to create a chunky pea sauce. Set aside and keep warm.
- Place the blanched chips back in the fryer and deep fry the potatoes until fluffy and coloured. Remove the basket and leave for a minute to drain excess oil. Transfer in a bowl and season with salt.
- Serve the fish and chips in a dish with a dollop of mayonnaise, a wedge of lemon and pea purée.
