Recipe!
(Didn't mean to write so much! I seem to keep doing this.. subconsciously procrastinating coursework
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I didn't measure so it might be vague.
Also I forgot about the peas so I done that near the end but don't know the timing too well for the peas.
Oh and use a metal (not plastic!) slotted spoon to make things easy, otherwise any other metal spoon (of some sort) will be fine.
Preparing the chips!
- I'd recommend using Maris Piper or Desiree potatoes, t'internet also recommends King Edward but I've never used them before.
- I would say about 250-350g per person is about right.
- Peel and cut into cuboids of roughly 1cm thickness, thinner or thicker to your preference.
- Boil some water (enough to cover the chips) whilst leaving them in cold water for 10 minutes or so.
- After the 10 minutes put the chips into the boiling water.
- When the water boils again leave for a minute or two and then take the chips out.
- Rinse in cold water until coolish.
- Heat up the oil (I used 10/90 of groundnut/vegetable oil) hot enough so that if you put in a tiny piece of bread it'll brown and crisp.
- Put enough chips in but so they still have a bit room to move around; try not to stack too much.
- Move them around every so often, but after 2-4 minutes take them out (they shouldn't be browning at this point).
- Put them on kitchen towel or something to soak up most of the oil (can pat them on the top).
- Put them in the fridge for 30-60 minutes, so they've cooled a bit.
- Now you can start to prepare the batter.
Making the batter!
- Pour ~100ml of both sparkling water and any light beer into a bowl.
- Mix in these ingredients:
- 1/2 tsp salt
- Couple of pinches of tumeric and paprika
- A few pinches of cornflour
- A few pinches of self-raising flour
- Now pour and mix in plain flour for however much is needed to make a smooth thick batter
- Stick it in the fridge!
Mushy peas!
I kind of made up this recipe but it did taste nice! It could be better but I won't know until I try next time.
- Defrost the peas
- Melt a big knob of butter into a pan (I probably used 30g or so for two portions).
- Make sure the pan isn't hot and put the peas in
- Squeeze the juice of a quarter of a lemon into the pan.
- Pour a bit (~50ml) of cream/milk (I used milk) into the pan.
- Put the lid on and simmer for 5-10 minutes.
- Leave the heat on but start mashing!
- Once mashed leave it for another 5-10 minutes
- Then turn off the heat and just leave in the pan.
Cooking the fish & chips!
- Near the end of doing the peas, heat up the oil from earlier.
- Pat the fish so there's very little excess water.
- Put a pinch of salt onto the fish.
- Put the fish into self raising flour so they have a thin cover.
- Put the fish into the batter and put into the hot oil (should be enough oil to cover over half the fish, if not all).
- Cook the fish 3-4 minutes each side, then place onto kitchen roll to absorb the oil.
- Season straight after taking them out.
For the chips I'm not sure why they didn't turn out like the first time.
- Take the chips and put it in the hot oil. Don't overcrowd them (which I done second time round so that might have been the reason).
- Turn them every so often until they go a nice goldeny brown colour (about 4 minutes).
- Take them out and place on kitchen towel to soak up the oil.
- Season straight after taking them out.
- Plate up, once the chips aren't still soaked in oil.
- Enjoy!
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