An absolute English classic - beer battered haddock fillets served with the traditional accompaniment of minty mushy peas.
Preheat the oil to 185ºC/360ºF.
Make batter by whisking the lager and yeast until smooth, then whisk in the flour little by little until the consistency of thick cream is achieved. Season with salt and allow to rest in a warm place for about an hour. As the yeast gets to work the batter will bubble up.
Flour the fish and dip in the batter to ensure a good coating. Carefully put the fish into the fat and cook for about 6 - 10 minutes depending on the thickness. The batter should be a deep golden colour. Remove from the fat, drain well on paper towels and keep warm in a low oven until the chips are ready.
Deep fry the chips until golden in colour in the same fat as the fish.
For the mushy peas:
Heat oil in a skillet over medium heat. Add green onion, mint, and peas. Cover, and cook for 3 to 4 minutes. Mash peas with a potato masher. Stir in butter, and season with salt and pepper.
Serve the fish and chips with the mushy peas and a slice of lemon on the side.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week