Fish & Chips with Mushy Peas
This recipe features in these meal plans: British Classics.
Battered cod and home-made thyme roasted chips with minted mushy peas and tartare sauce.
- 1 small baking potato, cut into thick chips
- 180g cod fillet, cut into cm wide strips
- 1 tsp capers, finely chopped
- 50g of frozen peas
- 60g of self raising flour
- 2 1/2 tbsp mayonnaise
- 1/4 tsp fresh parsley
- 1/4 small garlic clove, finely chopped
- 1/2 tsp lemon juice
- 1/2 tsp fresh mint, finely chopped
- 1 tsp butter
- 1/4 tsp dried thyme
- 1 tbsp olive oil
- 200ml oil for deep-frying
- Serves: 1
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 30 mins
- Oven temp: 200c
- Price per person: £3.02
- Store cupboard: Cook's
- Calories per serving: 713
- 5-a-day per serving: 0.6
- Print Recipe
- To make the tartare sauce, mix together the capers, mayonnaise, parsley, garlic and lemon juice in a bowl. Season with salt and pepper and set aside.
- To make the batter, sift 3 tbsp flour and a pinch of salt and pepper into a bowl. Add 3 tbsp cold water and whisk until it forms a smooth batter. (The batter should be thick enough to coat the back of a spoon - you can sift in extra flour or add extra water until you get the right consistency.)
- Parboil the potato chips in lightly salted boiling water for 5-6 minutes. Drain well and transfer to an ovenproof dish, drizzle with 1 tbsp olive oil and sprinkle with the dried thyme. Season with salt and pepper and toss the chips to make sure they are evenly coated. Bake for 15-20 minutes, turning once.
- Meanwhile, to make the minted mushy peas, cook the peas for 10 minutes. Drain well and mash with the mint and butter. Season with salt and pepper.
- Meanwhile, heat 1 1/2cm of vegetable oil to roughly 180 deg C in a saucepan (use the smallest you have so you use as little oil as possible - a small milk pan will require roughly 200ml). Check that the oil is at the right temperature by carefully adding a small amount of batter into the pan - the oil should bubble and the batter will fluff up and go crispy within 30 seconds. CAUTION: Hot oil can be dangerous. Do not leave unattended.
- Pat any excess moisture off the cod and dust with the remaining flour. Dip in the batter and coat completely. Fry in batches for 5-6 minutes, or until crisp and golden on all sides. Carefully remove and drain on kitchen paper.
- Serve the battered cod and chips alongside the minted mushy peas and tartare sauce.
Add a comment
Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)