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  COOKING TIME

40 minutes

  MAKES

One fish each

  DIFFICULTY

Intermediate

  NUTRITION

Treat time

Fish, Chips and
Mushy peas

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!

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PODCAST NOTES

Mushy Peas

 

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

 

 

Battered Fish

 

4 150 g fillets of white fish

 

120 g plain flour + 1 tsp baking powder

OR

60 g each of plain and Self Raising flour

OR

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.

 

 

Thrice-Cooked Chips

 

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.

DISCOVER MORE ON THE PODCAST

These delicious meals will broaden your menu so try something new today!