British Style Fish And Chips With Mushy Peas And Curry Sauce

CREDITS

Recipe adapted from Marian Gatsby
Picture: my own

INGREDIENTS

4 x 150g (5 oz) pieces firm white fish (hake or cod), kept in fridge until ready to cook
sea salt
For the batter:200g (7 oz) plain (all-purpose) flour, put in the freezer for 15 minutes before using
1½ teaspoon baking powder
¼ teaspoon ground turmeric
1 cup cornflour (cornstarch)
300ml (10.5 fl oz) cold soda water

Mushy peas
200g (7 oz) dried green peas (marrowfat peas)
1 teaspoon bicarbonate (baking) soda
1 teaspoon sea salt
½ teaspoon white sugar
30g (1 oz) butter
30ml (1 oz) thickened (heavy) cream

METHOD

Method for mushy peas:
Place the drained peas in a medium saucepan and cover with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and gently cook for 40-45 minutes or until they become mushy. Stir through the salt, sugar, butter and cream. Cover and set aside until ready to serve (you can warm them gently on the stovetop before serving).
in the meantime, for the curry sauce, heat a pan over high heat. Add the butter to the pan. When the butter is melted and foaming, add the flour. Cook, stirring, over medium heat for 1 minute or until the mixture bubbles. Whisk in the curry powder (at this stage it will look dry and lumpy). While whisking, add in the apple juice and chicken stock. Then add the ketchup. Keep whisking until smooth. Add the salt, then taste and season with extra salt if desired. Cover and set aside. The sauce can be reheated (add a little water if it’s too thick) by whisking over a medium heat.


To make the fish batter, whisk together the cold plain flour, baking powder and turmeric in a large bowl. Place the cornflour in a large, wide bowl or tray.
Whisk the cold soda water into the plain flour mixture. Salt your fish pieces, then coat each piece on all sides in the cornflour. Shake off the excess and then dip the fish into the batter before gently placing into the hot oil. Use your fingers to drizzle over extra batter to make crispy bits. Repeat with remaining fish fillets. Cook for 5–6 minutes or until each piece is golden, crisp and cooked through.

INFO & TIPS

I used smoked haddock for this recipe and it was absolutely delicious!

I also seasoned the fish with freshly ground black pepper

I used fresh peas (for the mushy peas)

Canned peas cooked until mushy would also work

With the remaining soda water I made an Apple drink,I poured apple juice (that I used for the curry sauce) and mixed it with the soda water.

POSTED ON

14 Jun 2024

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