BEER-BATTERED FISH AND CHIPS WITH MINTY MUSHY PEAS

Fish and chips is a classically British-influenced dish, with shops selling it being the originators of the fast-food industry. I was first introduced to mushy peas by the British owner of a fish and chips shop tucked away under a large block of flats in my home town, and have loved them ever since. Although the dish can be served with or without the mushy peas, it is certainly greatly enhanced by them.

BEER-BATTERED FISH

125 g cake flour

125 g cornflour

2 tsp baking powder

½ tsp turmeric

½ tsp salt

1 bottle/tin (330 ml) beer

1 kg firm white fish

2 cups vegetable oil for frying

MINTY MUSHY PEAS

350 g fresh or frozen peas

2 Tbsp butter

1 handful baby mint leaves, finely chopped

Salt

BEER-BATTERED FISH

1.      Sift the cake flour, cornflour, baking powder, turmeric and salt together in a large bowl. Add the beer and stir until smooth.

2.      If using one large fish, cut the fish into four pieces.

3.      Heat the oil in a deep pan or saucepan.

4.      Dip each piece of fish into the batter, coating well. Fry the fish in the oil until the pieces are golden brown. Remove and drain excess oil on kitchen paper.

MINTY MUSHY PEAS

1.      Boil the peas until soft enough to mash easily with a fork.

2.      Add the butter, melting it into the peas, and mash together roughly to make a fairly chunky consistency. Stir in the mint and season with salt to taste.

3.      Serve with the fish and fried chips.

Serves 4

TIP

Make sure the batter is of a thickish consistency. This will help the batter to stick to the fish.