BRITISH fish & chips! Mushy Peas..Curry Sauce...It's On! | Marion’s Kitchen

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

Peel the potatoes and cut them into chunky pieces.

Parboil the potatoes in cold water for about 15 minutes until tender on the outside but firm inside.

Strain the potatoes and spread them out on a tray, then refrigerate for 20 minutes to cool.

Soak dried peas in boiling water with bicarb soda overnight.

Drain and rinse the peas, then cover with 2 cups of water and boil for 45 minutes until mushy.

Add salt, sugar, butter, and cream to the mushy peas and stir together.

Dry the cooled potatoes with paper towels.

Fry the potatoes in hot oil for about 12 minutes until tender but not crispy, then drain and refrigerate for another 20 minutes.

Make a roux with butter and flour, then add curry powder, chicken stock, apple juice, and ketchup to create the curry sauce.

Fry the cooled potatoes again in hot oil until golden and crispy, then drain and salt them.

Prepare the fish batter with chilled plain flour, baking powder, and turmeric, then mix in cold soda water until smooth.

Coat the fish in corn flour, then dip in the batter and fry in hot oil for about 5-6 minutes until golden and crispy.

Serve the fish with chips, mushy peas, and curry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens