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.

Estimated Nutrition

	Per Serving	Total
Calories	820.3 kcals	1640.5 kcals
Carbohydrates	96.3 grams	192.5 grams
Fat	27.1 grams	54.2 grams
Protein	39.2 grams	78.4 grams

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

15
g

Yeast

fresh

1
pinch

Sugar

CondimentsSauces

1
tsp

Cider Vinegar

Dairy

50
g

Natural Yoghurt

Fruits

0.5
unit

Lemon

cut into wedges for serving

GrainsCereals

200
g

Plain Flour

Liquids

300
ml

Beer

NutsSeeds

1
pinch

Salt

1
pinch

Chilli Flakes

1
tbsp

Mint

freshly chopped

1
unit

Black Pepper

freshly ground to taste

OilsFats

1
unit

Vegetable Oil

for deep-frying

Seafood

1
unit

Plaice

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

Vegetables

300
g

Potatoes

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

50
g

Peas

frozen and defrosted

Steps

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.