What better dish for my Fish Friday dish……I miss Fish & Chips not that it was something we ate often when in the UK but as we haven’t had it for at least 7 years;……..Sometimes you just get that hankering for it…Don’t you?
So I give you Fish & Chips….UK style with mushy peas.
For 4 servings.
800 gm potatoes scrubbed and cut into chips or peeled and cut into chips.
Olive oil to cook and to coat. I more often than not also add some fresh rosemary sprigs.
For the mushy peas:
300 gm frozen peas
1 tsp Olive oil.
2 tsp lemon juice
Fresh pepper to season.
For the Fish:
650 gm approx of your favourite fish. Cut into 4.
50 gm flour plus 1 tsp
50 gm cornflour
1 egg white
125 ml ice-cold sparkling water
600 ml oil for frying
Lemon wedges for garnish.
Cut your chips and parboil. Drain, shake lightly and I put a tea towel over the pan to absorb the steam.
Heat your oven to 220 fan/ 200, gas mark 7
Put baking tin with Olive oil in the oven and heat for 8-10 mins.
Meanwhile, put the chips into a bowl and coat with some more olive oil using your hands to turn and coat the potatoes. At this point add Rosemary or Sage if using.
When the oil is hot add the chips in a single layer. Bake 10 mins and turn, bake 5 mins and turn, repeat this process until the chips are nice and crispy. Drain on kitchen paper.
Meanwhile, cook the peas for 4 mins. Drain and lightly crush with a fork. Mix in the oil and lemon juice. Some freshly grated pepper and set to one side.
Fish...Pat the fillets dry with a paper towel. Put 1 tsp flour on a plate and coat the fish with the flour.
Heat your oil to 200C.
Meanwhile, mix the flour, cornflour, salt and pepper. whisk the egg white. Pour the sparkling water into the flours whisking all the time. Lastly, add the egg white still whisking but being careful not to whisk out all the bubbles…Bubbles make nice light, crispy batter. A balloon whisk is good to use to keep the bubbles. You want a bubbly batter, not a smooth batter.
Dip your floured fillets into the batter. Dip and drain and with a slotted spoon and carefully put into the hot oil. Fry 2 fillets at a time making sure you get your oil back up to the required heat or you will have soggy batter.
The heat must stay a constant 200 C.
Fry for 5-6 minutes, turn fish and cook until the batter is crisp and golden, drain and repeat with your other 2 fillets.
Serve on plates with the chips and mushy peas.
Garnish with lemon wedges.
Serve with mayo or my favourite tartare( caper) sauce.