Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, 🐟🍟fish and chips with🍟🐟 (curry sauce and mushy peas). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. 🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas) is something that I’ve loved my entire life. They’re fine and they look fantastic.
Peel and slice the potatoes into chips. To make the mushy peas, pick and finely chop the mint leaves. Drain the chips well; Mix chips with extra virgin rapeseed oil, (oregano & thyme can be dried) & season.
To begin with this particular recipe, we have to first prepare a few components. You can cook 🐟🍟fish and chips with🍟🐟 (curry sauce and mushy peas) using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make 🐟🍟Fish and Chips with🍟🐟
(curry sauce and mushy peas):
- Get 500 g (1 lb) potatoes, peeled and cut into proper chips
- Get 350 g (12 oz) white fish (cod,haddock, panga…)
- Make ready For the Batter
- Make ready 75 g (1/2 cup) plain flour 4 tbsp cornflour or (corn starch)
- Get 2 tsp baking powder 1/2 tsp salt
- Prepare 125 ml (1/2 cup) water or milk or beer
- Make ready For the Curry Sauce
- Get 1 tbsp oil 1/2 onion, finely diced
- Make ready 1 apple, peeled and finely diced 1 clove garlic, minced
- Prepare 1/2 tsp curry powder 1 tbsp plain flour
- Take 150 ml vegetable stock Salt & black pepper to taste
- Take For the Mushy Peas
- Make ready 250 g frozen Peas 1tblsp butter
- Take 2 sprigs mint (chopped)
- Make ready to taste freshly ground black pepper & salt
Chips with mushy peas or wit' curry sauce? Dominic Chapman's fish and chips recipe is a true classic, taking the time to make proper mushy peas (using marrowfat peas, of course), a piquant tartare sauce, beautiful crispy chips and fantastic haddock. No, this is not baby food, it is British food! Mushy peas are the perfect accompaniment for fish and chips!
Instructions to make 🐟🍟Fish and Chips with🍟🐟
(curry sauce and mushy peas):
- #CHIPS: - Blanche the chips in boiling water for 2 minutes. Drain, refresh with cold water and drain again. - Fry the chips at 150°C for 3 minutes. Drain, then fry again at 180°C for 8-10 minutes until golden brown.
- #FISH: - Sieve the flour and cornflour into a bowl, then add the baking powder and salt. Add any optional spices into the batter, then add the liquid. Beat to a smooth batter. - Dip the fish into the batter ensuring it is well covered. - - Fry the fish at 200°C for about 5 minutes (maybe a little more) until the batter is crisp and golden. Serve hot ♨️ with chips, curry sauce and mushy peas.
- #CURRY_SAUCE - Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft. Add the curry powder and flour, and mix well. Then pour over the stock and add plenty of black pepper.
- Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down. - Your sauce will probably be quite chunky, so if you’d prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too. I half-blended mine, so it was quite thick, but there was still some texture.
- #Mushy_Peas - Cover the peas with water in a shallow pan and place on a medium to high heat - Bring the water to a boil, cover the pan, and allow the peas to simmer for 3 minutes - - Drain the peas and transfer to a bowl - Add the butter and mint and mash with a potato masher and season to taste.
- #Tips - I like to add pepper, paprika and garlic powder into my batter just to give it that little something extra. - - The oil needs to be nice and hot for frying the fish otherwise your batter will be soggy.
There is nothing more British than fish and chips. Freshly cooked, piping hot fish and chips, smothered in salt and soused with vinegar, wrapped in newspaper and eaten out-of-doors on a cold and wintry day - it simply cannot be beaten! Aside from the traditional mushy peas, battered sausages, onion rings, pickled onions, gherkins and eggs, gravy, ketchup, tartar, curry and various other sauces, we want to take a look at some of the more obscure and adventurous accompaniments that have become staples on the menus of chippies across the land. Love them or hate them, traditional mushy peas go with British food favorites like peanut butter goes with jelly. Usually served alongside pub fare such as fish and chips or hot meat pies, mushy peas occupy the space typically reserved for coleslaw on a lunch plate in American restaurants.
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