Fish and Chips with Crushed Garden Peas

Crispy battered fish and homemade chips served with a unique twist of cold, crushed chilli and mint peas.

Fish Main Course British Classic Fried

Estimated Nutrition

Calories

820.3

kcal / serving

1640.5 kcal total

Carbs

96.3g

per serving

192.5 g total

Fat

27.1g

per serving

54.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Yeast

fresh

pinch

Sugar

CondimentsSauces

tsp

Cider Vinegar

Dairy

Natural Yoghurt

Fruits

0.5

unit

Lemon

cut into wedges for serving

GrainsCereals

200

Plain Flour

Liquids

300

Beer

NutsSeeds

pinch

Salt

pinch

Chilli Flakes

tbsp

Mint

freshly chopped

unit

Black Pepper

freshly ground to taste

OilsFats

unit

Vegetable Oil

for deep-frying

Seafood

unit

Plaice

skinned, pin-boned and cut into strips; can substitute with lemon sole

Vegetables

300

Potatoes

floury variety like Maris Piper, peeled and cut into 1cm thick chips

Peas

frozen and defrosted

Method

Heat oil in a deep-fat fryer to 190°C.

Whisk yeast, sugar, beer, vinegar, flour, and salt together and let ferment until bubbling.

Dip fish strips in the batter and deep-fry for 3-4 minutes until golden.

Drain the fish on kitchen paper and fry the chips for 3-4 minutes until crisp.

Blend peas, yoghurt, chilli, salt, and pepper until almost smooth.

Mix in fresh mint and serve immediately with the fish and chips.