Fish, Triple Cooked Chips and Proper Mushy Peas.

Been wanting to post this one for a while, finally got round to it this afternoon. Commonly known as England’s national dish it’d be rude for an English chef to not share his recipe. I’ll be making a simple beer batter with quality triple cooked chips and my special recently modified mushy peas so here goes.

Ingredients: (serves 2)

  • 2 medium cod fillets (approx. 12oz) skinless
  • 250g dried marrowfat peas
  • 250g self raising flour plus extra for coating
  • 225ml good ale
  • 225ml soda water
  • 1tspn bicarbonate of soda
  • 4 good sized maris piper potatoes
  • salt and pepper to season
  • 1tspn caster sugar
  • 1tbsn butter

Start by soaking your marrowfat peas, the longer you soak them the easier and faster they will cook so its quite helpful to soak them overnight ready but its not the end of the world if you don’t, give them at least 2 hours otherwise, simply put them in a large bowl or jug and cover completely with cold water, put plenty in as they will swell over time and be exposed to the air eventually. Once soaked drain them off and rinse then put them in a sauce pan covered with water again add the bicarbonate of soda and bring to the boil, keep and eye on them as they may boil over.

While your peas warm peel your potatoes and cut into chips, the first cooking process is boiling them until almost cooked completely through, be careful not to overboil them or they will fall to pieces. Once boiled let them cool and heat your deep fryer to 130 Celsius proceeding to fry until cooked all the way through and a slight crust has formed outside the chips, remove them from the fryer and pat off with kitchen paper, lay evenly on a tray and put them in the freezer.

Whilst your chips cool you can make your batter, in a large mixing bowl combine the self raising flour, beer and soda and whisk until there are no lumps and you have a nice thick consistency, add a little more flour if its too thin. If you prefer a light batter as some people like you can thin it right down with more beer, you may drink the rest, your welcome.

Go back to your peas and you will notice a little foam and pea shells will have risen to the surface, skim these off and discard, the water in the pan should start to thicken from the broken down peas creating a saucy effect, once this is achieved add in the caster sugar, butter, salt and pepper. Keep them on a low heat whilst you fry your fish. To fry coat the fish in the leftover flower, this will protect it a little from the hot oil, coat completely in batter making sure no part of the fish is exposed and then deep fry at 175 Celsius. After 5 minutes flip over the fish and tip in your semi frozen chips to cook for a further 5 minutes, because the chips are freezing cold the hot oil will shock them resulting in an amazingly crunchy chip. After 10 minutes the fish should be done but if in doubt probe it. (75 Celsius)

With that done season your chips with plenty of salt and pepper and serve with the fish and a dollop of peas, we typically eat it with plenty of vinegar over here, its also typical to be served with a lemon wedge which goes without saying. That’s it for this one, thanks for reading and Buon Appetito!!DSC_0197.JPG

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