One fish each
Fish and chips became popular with the coming of the railways, when fish could be transported quickly to large cities. The batter, as well as being lovely in itself, is there to protect the fish fillet during cooking.
In today’s podcast, Paul and Diana show you how easy it is to make your own, not to mention so much healthier!
200 g dried marrowfat peas
Soak for 10 hours, starting with boiling water
Drain and rinse the peas. Peel a carrot and an onion
Put in a pan with the soaked peas and a teaspoon of sugar
Cover with cold water
Bring to the boil and simmer for 30 minutes
Remove the carrot and onion, drain any excess liquid and mash lightly
Season with salt and pepper
4 150 g fillets of white fish
120 g plain flour + 1 tsp baking powder
60 g each of plain and Self Raising flour
50 g each of plain and Self Raising flour and 20 g Cornflour
1/4 tsp salt
Sieve the flour into a bowl
Add 150 ml cold water and beat air into the mixing batter
Dust your fish with flour before dipping into the batter
Fry for 5 – 8 minutes in very hot fat, depending on the thickness of your fillets.
Go to town, make them look good, cut them equally sized.
Boil the chips for 5 minutes in salted water.
Bake in an oven for 10 minutes at 180 C, 350 F, Gas 4
Fry in very hot fat until golden brown and soft on the inside.