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Fish, Chips and Mushy Peas

Discussion in 'Recipes and Ideas' started by Micawber, Mar 31, 2013.

  1. Micawber
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    Micawber Renowned Lifetime Member

    Some folks can enjoy the take-out from the local fish and chip shop, others might prefer home made.

    What a delight it is to tuck into a plate of home-made and home cooked Fish, Chips and Mushy Peas.

    The simplicity can be raised to whatever level you want limited only by your imagination (and cooking capability)

    Plenty of ways to cook chips:- shape, thin, thick, skins on or off and importantly cooking method. Even more importantly is what 'oil' you cook the chips in. Some folks (like me) say beef dripping is best
    I also like to prepare by the re-fry method. Means frying the chips 2 or 3 short times with increased temp each time.
    If you don't like the idea of frying chips you could always consider oven cooking.

    Put the chips into a large saucepan of water, bring to the boil then turn down and simmer for 3-4 mins.
    Drain and spread onto a clean tea towel.
    Carefully pat them dry and allow to cool
    Add just a tablespoon of rapeseed oil (or olice oil) in a shallow Non-Stick roasting tray and put in a hot oven (220C) for 10 minutes
    Transfer the chips to a bowl, add a tablespoon of rapeseed oil (or olice oil) and mix well by hand.
    Tip out into a single layer on the hot roasting tin. Bake for 10 mins, then turn them over and bake for another 5 more mins, then turn again and bake for
    a final 5-8 mins until crisp. Drain on kitchen roll.

    Sometimes I'll use my Actifry with beef dripping.

    When it comes to mushy peas I prefer to use frozen garden peas.
    Just heat the peas as normal (microwave is best). Drain them, put into a bowl, then lightly crush with the back of a fork. Mix in some olive oil, lemon juice and freshly grated pepper, mix with some chopped fresh mint. Then cover and set aside for a quick short re-heat in the microwave.

    Mushy peas are easy to make but do take some time a forward planning to make properly from scratch
    Soak the dried peas in a large bowl of water, you'll need about 3 times their volume of water (with a little bicarbonate of soda) and they'll need a good soak for at least four hours or better still overnight.
    Drain and rinse well then add to a large saucepan, cover with the water, bring to the boilthen turn down and simmer with the lid on for a couple of hours giving a good stir from time to time.
    The peas need to be soft and mushy but not too dry. If they're still too wet just continue cooking without a lid to dry out a little.
    Beat in a little butter and season with sea salt and fresh black pepper. Add additional flavour to you own taste if you want.
    If you like experimenting try forming the peas into a ball (tennis ball size) coat in your batter a fry off until the batter is crips. (mushy pea fritter)

    Or just buy a tin of mushy peas from your local supermarket and bung it in the microwave.

    The batter you use is going to make a big impact.
    It's really worthwhile to take some time on the type, flavour and texture of your batter.

    If you're a real traditionalist that's fine continue with what you like.
    If you like to experiment a little why consider something a little more exotic like beer and dill, gin and tonic or vodka and tonic whatever tickles your taste buds
    As your base prepare a well comined mix of 15g yeast, a pinch of salt and good pinch of caster sugar in a bowl.

    Add 200ml of the liquid of your choice (200ml Beer, 200ml Gin and tonic, 200ml Vodka and tonic etc) into the yeasty mix and whisk in 200g plain flour and a teaspoon of cider vinegar.
    Leave to the mixture to ferment.(It's ready when the mixture starts to bubble.) When nicely bubbling, add any 'extras' (like a little dill for the beer) and stir well.

    These days it's quite easy to find a pre-mix Tempura batter.
    But, if you want to try making your own Tempura batter just mix together an egg, 50g plain flour, 50g cornflour a pinch salt and about 200ml sparkling water.(Make sure the sparkling water is very very cold) whisk well until the mixture forms a thick, smooth batter.
    You really need to make the batter just before frying. It doesn't work well to prepare ahead of time.

    The fish you use is really up to your own choice.
    Personally, I like to quickly fry the naked fish for a couple of minutes before giving it a good dipping in the batter mix, then re-fry again for a couple of minutes.
    It really keeps the batter crispy light, crispy and tasty without absorbing too much fat or getting soggy.


    Hmmmm Fish'n Chips with mushy peas
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  2. aposhark
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    aposhark Well-Known Member Lifetime Member

    I'm hungry again............
  3. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    I like the sound of vodka batter!!!
  4. Micawber
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    Micawber Renowned Lifetime Member

    We're quite lucky to be within 15 mins driving of an excellent Fish and Chip shop. Occasionally if we're pressed for time we'll treat ourselves. And yes, we consider it a treat simply because for fish n chips and mushy peas it'll cost us a tad over £15!!!

    Much nicer (and cheaper) to make at home.
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  5. Dave_E
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    Dave_E Well-Known Member Trusted Member

    I like a good Beer batter.

    But Gin and Tonic batter, :eek: are you serious?

    I suppose the slice of lemon would go well with fish! :like:
  6. Micawber
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    Micawber Renowned Lifetime Member

    How about the Vodka Tonic batter?:vhappy:
  7. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    Why bother with batter? I use a fillet of haddock as a swizzle stick for mt GnT! Refreshing!!!
  8. oss
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    oss Somewhere Staff Member

    Fish n Chips is a rare treat for me, I do like them but hardly ever get to a proper Fish n Chip shop to get some. I'm afraid I really do not like mushy peas, fresh garden peas yes but not mushy, yuck :)

    In Scotland the fish was always Haddock in the old days but down here if I were to buy from a shop it would be one that could do proper Cod, the English fish n chips are better than what I grew up with no doubt about that, but just not something I get to eat very often!

    Fifteen quid is a horrendous amount for a couple Peter but I suppose that is just where we are at for that kind of food these days, I can't remember exactly what it cost when I was a six year old but I know we had the money to buy some fish n chips after we went to the baths (swimming) early on an Sunday morning on our way back home at lunchtime.

    Bit like being able to go to the pictures with two bob in your pocket and being able to pay for your ticket, get a choc ice and some other snacks and occasionally some popcorn, different world back then in the 60's :)

    These days I am making everything at home as it's all too expensive outside :)
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  9. bobcouttie
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    bobcouttie Member Trusted Member

    In the Philippines use pangasius, aka Pacific Cream Dory which is actually a catfish farmed in Vietnam. San Miguel makes a passable beer batter. Also, trying dipping the fillet in rice flour before dipping in the batter, it sticks better.

    Malt vinegar is expensive so look for Ilocos vinegar, sukhang Ilocos, a good replacement.

    You will have to search for pickled onions. My partner makes them to order to my recipe if anyone is interested.
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  10. oss
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    oss Somewhere Staff Member

    I've bought pangasius a few times, I did a nice poached cod recipe for Ana when she was in the UK and she wanted me to do the same for the family once we were all back home in the Phils, pangasius fillets are a great substitute for cod, never tried making battered fish though, maybe next time I am back over I will give that a try.

    You can even get nice frozen Cream Dory fillets in SM these days makes such a change from all the spiny fish that I get served over there:)
  11. Micawber
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    Micawber Renowned Lifetime Member

    According to the latest UK news on food misrepresenation, plenty of restaurants and Chip Shops have also discovered this fact. Seems it's very extensively used to bring much needed profits.
    Nothing wrong with that of course, except when you call it Cod and charge cod prices for it.

    There's been a huge increase in the importing of farmed pangasius from Viet Nam.
  12. Ricky
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    Ricky Member

    I prepared this tonight, nice and fresh for my dear wife, probably the unhealthiest food on earth (hence why unfortunately I will not get to taste this) which leaves me baffled as to why she likes it as a health freak.
    Batter made with San Miguel.

    [​IMG]
    IMG_1749, on Flickr

    [​IMG]
    IMG_1753 , on Flickr
  13. Ricky
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    Ricky Member

    Sorry, I forgot the mushy peas :-(
  14. Dave_E
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    Dave_E Well-Known Member Trusted Member

    That...

    Looks amazing.

    :like:
  15. Anon220806
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    Anon220806 Well-Known Member

    Traditional Fish and Chips. Something my wife and I agree on. But she is a fish addict anyway.
    When I was much younger I used to heap the salt on but these days I am a lot more careful, however it doesn't taste the same without some salt.
  16. subseastu
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    subseastu I'm Bruce Wayne Lifetime Member

    Nice mate. I do something similar but my chips I cut a jacket spud into wedges, par boil and then roast covered with salt and pepper with slightly crushed garlic cloves. Basically roast potato wedges. A little healthier than fried chips. Also I only use haddock as cod is classed as a bottom feeder I believe and haddock is a hunter type fish and less likely to eat crap of the sea floor.

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