FISH AND CHIPS recipe with MUSHY PEAS
A British classic - Fish'n'Chips with mushy peas! Get your fryers ready. Easy to do if you don't mind oily fingers. Here are some tips for the perfect fish'n'chips:
Timing: Make sure to soak the peas long enough before you start. Put them in water over night. All of the other cooking will be done in 30 minutes.
Crispness of the chips:
Remove the starch on the outside layer by watering them for at least 10 minutes. Get them as dry as possible afterwards. Fry the chips in two sessions. After 7 minutes take them out of the fryer fot the first time. Let the oil drain while the fish is frying. When the fish is done get the chips back in the fryer and get the perfect, crsipy outside.
Frying oil: Hot oil is dangerous. Watch it at all times. Don't use water to extinguish!
Ingredients:
200g dried peas / marrowfat peas / field peas (no frozen, young garden peas)
1tsp baking soda
2 potatoes
fish filet (cod, haddock, ...)
100g flour
60ml milk
60ml beer
1tsp baking powder
Black pepper
Salt
Frying oil