Homemade fish and chips is guaranteed to be good. Try it with James Martin’s cold, crushed chilli peas, for a new twist on an old favourite.
Ingredients
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vegetable oil, for deep-frying
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15g/½oz fresh yeast
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pinch sugar
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300ml/10fl oz beer
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1 tsp cider vinegar
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200g/7oz plain flour
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pinch salt
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1 large plaice or lemon sole, skinned, pin-boned and cut into strips
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300g/10½oz floury potatoes (such as Maris Piper), peeled, cut into 1cm/½in thick chips and rinsed in cold water
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½ lemon, cut into wedges, for serving
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- For the crushed garden peas
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50g/1¾oz frozen peas, defrosted
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50g/1¾oz natural yoghurt
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pinch chilli flakes
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1 tbsp chopped fresh mint
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salt and freshly ground black pepper
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Preparation method
- For the fish and chips, heat the oil in a deep-fat fryer to 190C, or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment. It is ready to use when the mixture starts to bubble.
- Dip the fish in the batter and deep-fry until golden-brown and cooked through (about 3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.
- Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
- For the peas, place the peas, yoghurt, chilli flakes, salt and pepper into a blender and blend until almost smooth.
- Mix in the mint just before serving and serve immediately with the fish and chips.
Source:https://www.bbc.co.uk
