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Here are the ingridients that are required to make a tasty Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟:
- Prepare of ⚫ ✴ Fish ✴.
- Prepare 1 of large sustainable cod or haddock fillet.
- Provide 1 of egg (beaten).
- Use 1/2 cup of Plain flour for breading.
- Use of Sea salt and pepper.
- You need of ⚫.
- Take of ⚫ ✴Beer batter✴.
- Use 1/2 cup of flour.
- You need 200 ml of beer (preferably a British ale).
- Use 1 tsp of bicarbonate of soda.
- Get 1 teaspoon of custard powder (optional).
- Get 1/2 tsp of sea salt.
- Get of ⚫.
- You need of ⚫ ✴Chips✴.
- Get 2-3 of large Maris Piper or other fluffy potatoes.
- Provide of ⚫.
- Use of ⚫ ✴ Mushy peas ✴.
- Get 1 (300 gram) of tin marrowfat peas or 150 grams of dried marrowfat peas (soaked overnight in water).
- Provide 2 tbsp of malt vinegar.
- You need 2 tbsp of butter.
Done with the ingridients? Here are the instructions on producing Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟:
- For best results make your batter an hour before you cook and refrigerate. Mix all the dry ingredients in a jug then pour in your beer slowly, stirring until you get a smooth batter. The batter should be the consistency of single cream, adjust amounts of beer or flour until it is. I like to use British beer for flavour..
- The custard powder is my secret ingredient. It's basically cornflour with a little sugar, powdered egg, vanilla flavouring, and powdered egg. It will add a little sweetness to your batter, and a little extra colour.
- Prep your chips (see recipe in my profile: Tex's No-Fail Chips), and deep fry for 2 minutes at 130°C.
- Heat your oil to 180°C/356°F. Dip the fish in the beaten egg then dredge with flour. Dip the fish in the batter, and cook for 5-6 minutes according to the thickness of your fillet. Turn halfway through If after its been cooked the batter looks a bit pale, cook for another minute or so until it's an orangey-brown colour. Keep in a warm oven until ready to serve.
- While the fish is cooking, make the mushy peas (see my. profile for recipe 'Tex's Mushy Peas') https://cookpad.com/us/recipes/447768-texs-mushy-peas-%F0%9F%87%AC%F0%9F%87%A7%F0%9F%8D%B2.
- Heat your oil to 180°C/355°F. Add your chips, and cook until they float, then a little longer until they start to become golden. They should rattle in the fryer basket when shaken if they're done.
- While your chips are cooking, reheat your peas, uncovered, stirring frequently. Season with salt. Add a little hot water or the strained juice from the peas if too dry.
- Drain the fish & chips on kitchen paper for a few seconds then plate up with the peas and plenty of salt and malt vinegar over everything..
- Enjoy as is….
- Or with gravy (see recipe in my profile 'Tex's English Chippy-Style gravy).
Beer battered cod fish and chips fish and chip tornadough alli homemade fish chips jamie oliver proper english fish and chips an beer battered fish recipe serious eats. Try deep frying fish in a beer batter laced with cumin, coriander, and paprika to give a Moroccan direction. Serve it with a Moroccan zucchini salad and yogurt. Press meat or vegetables into flour to coat, shaking off excess; dip into beer batter. You can add or delete the seasonings as your taste sees fit,Soaking in buttermilk, is the key to kicking the fishy taste, but this is an optional step.
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