Fish chips with mushy peas
Fish chips with mushy peas

Hi everyone, I hope you’re having an amazing day. Today, we’re going to make a special dish, fish chips with mushy peas. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Fish chips with mushy peas is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Fish chips with mushy peas is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have fish chips with mushy peas using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Fish chips with mushy peas:
  1. 4 Cod Fillets
  2. Flavourless oil
  3. Sea Salt & Fresh Ground black pepper
  4. 225 g Plain Flour
  5. 2 tsp baking powder
  6. Pinch cayenne pepper
  7. 1 tbsp Flavourless oil e.g. groundnut
  8. 300 ml ginger beer
Instructions to make Fish chips with mushy peas:
  1. Place the fish on a plate and season with salt and pepper. Cover with cling film and chill for 10 minutes while you make the batter.
  2. Sift the flour into a bowl and add the baking powder, cayenne pepper, a decent pinch of salt and a little black pepper. Add the oil and ginger beer, stirring as you do so, until the mixture has the consistency of thick double cream. Leave to stand for 30 minutes.
  3. Pour a one-third depth of oil in a large, deep saucepan. Place over a medium heat until the temperature reaches 160°C, or a dollop of batter spooned into the oil rises immediately to the surface and bubbles form around the outside.
  4. Place a handful of flour on a plate, season with salt and pepper and coat the fish in it, shaking off any excess. Give the batter a stir, dip the fish in it, allowing any excess to drip off, then fry for 3–5 minutes (depending on the thickness of the fish), until the batter is dark golden and crisp. Lift out with a slotted spoon, drain on kitchen paper and season with a pinch of salt. Keep warm while you cook the remaining fish in the same way.
  5. Serve the fish warm with the Chilli Mushy Peas on the side, if using

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