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Comments are off June 14, 2016

Authentic Fish and Chips with Mushy Peas

**Beer Batter Recipe**

2 Cups All Purpose Flour
12 oz dark beer
3/4 Cup Water
2 tsp Active Dry Yeast (1 packet)
1 tsp Salt

Mix all ingredients and set aside in a warm place 1 or 2 hours or until yeast starts blooming.

**For the fish, you can use Cod or Halibut**
Coat fish with plain flour seasoned with salt/pepper. Dip fish into beer batter and remove excess batter. Place into fryer with oil at 375F and fry fish for 3-4 mins or until fish are floating. You may need to turn fish over half way thru the frying if they don’t flip on their own so you get even coloring and cooking.

**Mushy Peas Recipe by Sam Tranter**

2 Cups Dried Marrowfat Peas
2 Tbsp Bicarbonate of Soda (Baking Soda)
Water to cover peas

Throw peas into a bowl or pan to soak over night with some just boiled water and two table spoons of bicarbonate of soda. After the night soaking, drain the water off with the bi-carb in, cover with fresh water and in a pan, bring to the boil. Once boiling, bring back down to a simmer and leave them, half hour or so to cook soft and reduce and as time goes you’ll get that thick puree like sauce.

**Chips Recipe**

2 large Russet Potatoes Sliced 1/4 inch thick by 1 inch wide
Oil for frying

Cook chips in 325F vegetable or canola oil for 4-5 mins until tender. Raise oil temp to 375F. Fry chips for 2-3 mins or until desired color and doneness.