Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟

hd4000    Januari 06, 2020    Comment   

Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟. This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Gradually mix in one beer until a thin batter is formed.

We like to serve our beer battered fish with homemade chips and mushy peas. Try serving your battered fish with fresh steamed veg or some sweetcorn and peas. This beer battered fish recipe is easy to make and way better than going out to eat! You can cook Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 using 20 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟

1. Prepare of ⚫ ✴ Fish ✴.
2. Prepare 1 of large sustainable cod or haddock fillet.
3. Prepare 1 of egg (beaten).
4. It's 1/2 cup of Plain flour for breading.
5. You need of Sea salt and pepper.
6. It's of ⚫.
7. It's of ⚫ ✴Beer batter✴.
8. Prepare 1/2 cup of flour.
9. It's 200 ml of beer (preferably a British ale).
10. It's 1 tsp of bicarbonate of soda.
11. Prepare 1 teaspoon of custard powder (optional).
12. You need 1/2 tsp of sea salt.
13. You need of ⚫.
14. It's of ⚫ ✴Chips✴.
15. It's 2-3 of large Maris Piper or other fluffy potatoes.
16. It's of ⚫.
17. You need of ⚫ ✴ Mushy peas ✴.
18. Prepare 1 (300 gram) of tin marrowfat peas or 150 grams of dried marrowfat peas (soaked overnight in water).
19. Prepare 2 tbsp of malt vinegar.
20. You need 2 tbsp of butter.

This batter is delightfully light, crispy and so tasty! Beer battered fish is easier to make at home than you think. Stay in, make your own and save some money. Serve these crispy fish fillets in a plastic basket lined with cooking parchment paper.

Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 instructions

1. 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..
2. 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.
3. Prep your chips (see recipe in my profile: Tex's No-Fail Chips), and deep fry for 2 minutes at 130°C.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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..
9. Enjoy as is....
10. Or with gravy (see recipe in my profile 'Tex's English Chippy-Style gravy).
11. .

Add coleslaw, potato chips, tartar sauce and a stack of napkins for a true. Adding beer to the batter helps the fish for these tacos fry up golden brown. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess.