How to Make Super Quick Homemade Fish chips with mushy peas

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fish chips with mushy peas. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fish chips with mushy peas is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Fish chips with mushy peas is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook fish chips with mushy peas using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Fish chips with mushy peas:

1. Get 4 Cod Fillets
2. Get Flavourless oil
3. Get Sea Salt & Fresh Ground black pepper
4. Prepare 225 g Plain Flour
5. Take 2 tsp baking powder
6. Take Pinch cayenne pepper
7. Make ready 1 tbsp Flavourless oil e.g. groundnut
8. Take 300 ml ginger beer

Instructions to make Fish chips with mushy peas:

1. Place the fish on a plate and season with salt and pepper. Cover with cling film and chill for 10 minutes while you make the batter.
2. Sift the flour into a bowl and add the baking powder, cayenne pepper, a decent pinch of salt and a little black pepper. Add the oil and ginger beer, stirring as you do so, until the mixture has the consistency of thick double cream. Leave to stand for 30 minutes.
3. Pour a one-third depth of oil in a large, deep saucepan. Place over a medium heat until the temperature reaches 160°C, or a dollop of batter spooned into the oil rises immediately to the surface and bubbles form around the outside.
4. Place a handful of flour on a plate, season with salt and pepper and coat the fish in it, shaking off any excess. Give the batter a stir, dip the fish in it, allowing any excess to drip off, then fry for 3–5 minutes (depending on the thickness of the fish), until the batter is dark golden and crisp. Lift out with a slotted spoon, drain on kitchen paper and season with a pinch of salt. Keep warm while you cook the remaining fish in the same way.
5. Serve the fish warm with the Chilli Mushy Peas on the side, if using

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