Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟.
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, tex's proper beer-battered fish & chips with mushy peas 🐠🍟. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 is one of the most well liked of recent trending meals on earth. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 is something which I have loved my whole life. They're fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have tex's proper beer-battered fish & chips with mushy peas 🐠🍟 using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟:
- {Take of ⚫ ✴ Fish ✴.
- {Make ready 1 of large sustainable cod or haddock fillet.
- {Take 1 of egg (beaten).
- {Prepare 1/2 cup of Plain flour for breading.
- {Take of Sea salt and pepper.
- {Make ready of ⚫.
- {Prepare of ⚫ ✴Beer batter✴.
- {Get 1/2 cup of flour.
- {Get 200 ml of beer (preferably a British ale).
- {Get 1 tsp of bicarbonate of soda.
- {Take 1 teaspoon of custard powder (optional).
- {Take 1/2 tsp of sea salt.
- {Take of ⚫.
- {Prepare of ⚫ ✴Chips✴.
- {Take 2-3 of large Maris Piper or other fluffy potatoes.
- {Make ready of ⚫.
- {Take of ⚫ ✴ Mushy peas ✴.
- {Make ready 1 (300 gram) of tin marrowfat peas or 150 grams of dried marrowfat peas (soaked overnight in water).
- {Prepare 2 tbsp of malt vinegar.
- {Prepare 2 tbsp of butter.
Steps to make 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).
- .
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