Fish & Chips with Minty Mushy Peas

Fish & Chips with Minty Mushy Peas

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 4

Ingredients


1 bottle (341ml) Beer (5% alcohol)
1/8 tsp Black pepper (to taste)
2 tbsp Butter, unsalted (for mushy peas)
1/4 tsp Cayenne pepper
2 cup Green peas, raw (for mushy peas)
3 fillet Haddock
1/8 tsp Kosher salt (to taste)
1/4 cup Mint, fresh (for mushy peas)
2 large Russet potato (peeled, cut into 1/2-inch sticks)
1/8 tsp Salt and pepper (to taste, for mushy peas)
1 tsp Soy sauce
1 cup Vegetable oil (us enough oil for deep frying- about 5 quarts)
1/4 cup Vegetable stock/broth (or water, for mushy peas)
1/2 cup Wheat flour, white, self-raising
1/2 cup Wheat flour, white, self-raising
1/2 small Yellow onion (finely chopped, for mushy peas)

Instructions


To Make the Mushy Peas:
Heat butter in a small saucepan over medium. Cook onion, stirring occasionally, until softened but not browned, about 5 minutes. Add peas and stock and season with salt and pepper. Bring to a boil; reduce heat and simmer until peas are bright green and tender, about 5 minutes.

Transfer to a food processor, add mint, and pulse to a coarse puree; season with salt and pepper.

Peas can be cooked 1 day ahead. Let cool; cover and chill.

To Assemble Fish And Chips:
Fit a large pot with thermometer; pour in oil to measure 4". Heat over medium-high until thermometer registers 250°. Add half of potatoes and fry, stirring occasionally, until potatoes are tender and cooked through but have not taken on any colour, 10–12 minutes. Using a spider or slotted spoon, transfer to paper towels to drain. Repeat with remaining potatoes.

Increase heat to bring oil to 325°. Whisk beer, soy sauce, cayenne, and 1½ cups flour in a large bowl until no lumps remain; season with salt and pepper. Place remaining ½ cup flour in a shallow bowl. Season haddock with salt and pepper and dredge lightly in flour.

Working with 2 pieces at a time, dip fish into batter, letting excess drip back into bowl. Carefully lower fish into oil and fry until fish is cooked through and batter is golden brown and crisp, 8–10 minutes. Transfer fish to paper towels to drain; season with salt.

As soon as all fish is fried, add potatoes to oil and fry until crisp and golden, about 4 minutes. Using a spider or slotted spoon, transfer chips to paper towels to drain; season with salt.

Meanwhile, gently reheat mushy peas over medium heat, if needed. Serve alongside fish and chips.

Enjoy!

Nutrition Facts

Per Portion

Calories 606
Calories from fat 143
Calories from saturated fat 47
Total Fat 15.8 g
Saturated Fat 5.2 g
Trans Fat 0.4 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 4.7 g
Cholesterol 96 mg
Sodium 764 mg
Potassium 1492 mg
Total Carbohydrate 72 g
Dietary Fiber 7.7 g
Sugars 5.7 g
Protein 38 g

Dietary servings

Per Portion


Grain 1.6
Meat 1.6
Meat Alternative 0.7
Vegetables 1.9

Energy sources


Pygal4%389.1976118012414691.3218727358406447%453.28045779928857176.9598078883686324%326.02914176262686215.992244127135425%327.0156437539794112.9834594268825247%24%25%AlcoholCarbohydratesFatProtein
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