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Fish and Chips with mushy Peas

Fish and chips can be considered as a complete meal consisting of fried fish in batter, served with chips. Thich fish fillets without bones are ideal for making this meals. You can serve 2 adults with the measurements given below.

Ingredients

  • Codd Fish Fillet - 250 gms:
  • All-purpose Flour - 1/2 cup + 3 tbsp
  • Corn Flour - 1/2 cup
  • Beer or Sparkling Water - 150 - 200 ml
  • Potato - 2 large
  • Green peas (Frozen) - 1 cup
  • Butter - 2 tbsp
  • Mint Leaves - 1 tbsp (finely chopped)
  • Paprika Powder - 1 tsp
  • Salt - as required
  • Pepper Powder - 2 tsp
  • Oil - as required to deep fry

Preparation Method

Fish

  1. Add all-purpose flour and corn flour to a large mixing bowl. Gradually add beer or sparkling water and prepare a thick batter. Batter should be thick and smooth enough to coat over the fish. Add salt, 1/2 tsp paprika powder and 1tsp pepper powder, mix well and keep aside.
  2. Clean the fish fillets, pat dry with kitchen towel to remove excess water (make sure that the fillets are dry). Cut the fillets into 1inch width long strips.
  3. Sprinkle salt and pepper powder to all sides of the fish fillets, pat with kitchen towel and keep aside.
  4. To a wide bottom mixing bowl add 3tbsp all-purpose flour, salt, 1/2 tsp pepper powder and 1 tsp paprika powder and combine well.
  5. Dust the fish fillets with the flour. All the sides of the fillet should cover with the flour and shake off the excess flour and keep aside.
  6. Heat required oil to deep fry the fish in a deep bottom wide pan.
  7. When the oil start to bubble, keep the flame in medium and dip each fish fillets in the prepared batter (dip the fish fillets completely in the batter and take out, hold for 2-3 seconds to drip out the excess batter) and gently slide to the oil.
  8. Fry the fish for 5-6 mins: in medium-high flame, turning occasionally, till it become crispy and golden in color.
  9. Remove from oil and keep in colander to remove excess oil. Sprinkle some ground salt (this step is optional, but it will keep the fish crispy for longer time).

Chips

  1. Clean the potatoes, cut into equal sized slices, and place to a bowl filled with cold water. 
  2. Boil water in large pan, add salt and add potatoes.
  3. Boil for 2-3 mins and remove potatoes from water and place in kitchen towel to remove excess water.
  4. Heat required oil to deep fry the potatoes in a deep bottom wide pan. (you may use the same oil used for frying the fish)
  5. Add potatoes to the oil and fry for 2-3 mins: in high flame, remove from flame and keep in a colander. After 5 mins: transfer the potatoes to hot oil and fry in medium flame for 5-6 mins: (till it become crispy). You can fry the potatoes for 7-8 mins: in medium-high flame, without taking out in between; but if you rest the potatoes in between, it will stay crispy for longer.
  6. Sprinkle salt over the chips, toast and keep aside.

Mushy Peas

  1. Add frozen peas to a pan and cook in high flame for 3-4 mins:
  2. Add butter, mint leaves, pepper powder and salt; using a wooden spatula or potato masher mash the peas to desired consistency. Once the peas become mushy, remove from flame.

Serving Fish and Chips with mushy Peas

  • Serve two slices of fishes with handful of fried potatoes, 2 tbsp of mushy peas, pickled cucumber and jalapeno, and mayonnaise.
  • Enjoy the home-made crispy Fish and Chips with mushy Peas as a meal.

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