Now Fish n Chips is a regular in my house, and I already have a recipe that I love on here, but I wanted a simpler less time and effort consuming version that still ticked all the boxes, here it is…
Fish n Chips (Simpler version)
- 1 Cod Fillet
- 120 g Self Raising Flour (for Batter)
- 100 g Self Raising Flour (for dredge)
- 2 Egg Whites
- 1 Bottle Beer
- 1 tsp Baking Powder
- 1 tbsp Curry Powder
- 2 Medium Baking Potatoes
- 1 cup Frozen Peas
- 1 Shallot Finely Chopped
- 1 Sprig Mint Leaves Chopped
- 1 Lemon Optional
- 1 tbsp Tartare Sauce Optional
- Your first step starts 90 mins before you even think about the fish, pierce your potatoes all around with a fork, rub in oil and season with salt and pepper.Place in a pre heated oven at 180c for 90 minutesRemove after 90 mins and let cool, once cooled with a serated knife, slice into wedges carefully.
- Add the Baking powder, curry powder and flour to a bowl.Add beer and whisk, start with half the bottle and add more if needed, you want a creamy texture. (Non alcoholic version use fizzy water)
- In a separate bowl whisk the egg whites to a froth, add to the batter and mix again. ( Can do this early and store in the fridge.)
- In a small pan boil your peas in salted water on a med heat.When the water comes to the boil turn down low and add the diced shallot.
- Pre heat oil in a deep pan for chips to 170c or use a deep fat fryer, add chips and fry for around 6-8 minutes or until chips are golden and crispy.Remove onto a paper towel and salt straight away.
- Pre heat oil in a shallow pan for fish to 150c Med/Low heat.Pat your fish dry and salt to remove any moisture.
- Season your dredge flour with salt pepper, a pinch of curry powder and paprika.Add your fish to the flour and coat fully, tap off excess and add to the batter, the fish needs to be fully coated in the batter mix.Remove from batter, let any excess batter drip off and gently lower into the hot oil.
- Cook the fish for around 2 minutes then turn the fish in the pan. Carry on cooking the other side after 1-2 minutes your cod should be lovely, crispy and golden. baste the fish if needed.Remove from oil and place on a wire rack to remove excess oil.
- With the peas, once cooked, drain the water, add a knob of butter and roughly mash everything together, add the sliced Mint leaves and mix together.
- To serve, add the fish to your plate, a handful of your chips and a spoonful or two of your mushy peas. garnish with Vinegar, a spoonful of Tartare Sauce and a slice of Lemon.