Battered Fish Supper
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the fish
- 4 thick White fish
- salt
- peppers
- 2 cups self-rising flour (plus extra for dusting)
- 1 pinch salt
- 1.333 cups chilled Sparkling water
- Oil (for deep frying)
- For the mushy peas
- 8 ozs peas
- 4 Tbsps Crème fraiche
- salt
- peppers
- To garnish
- Lemon wedge
- Lime wedge
Preparation steps
1.
For the chips: heat the oil in a deep pan and cook the potatoes gently for about 8 minutes, until tender but still pale. Remove from the pan and set aside.
2.
For the fish: season the fish with salt and pepper and dust lightly with flour.
3.
Put the flour and salt into a mixing bowl and gradually beat in the water until smooth and thick enough to coat the back of a wooden spoon.
4.
Heat the oil in a deep pan.
5.
Dip the fish fillets in the batter until coated. Place 2 fish fillets in the hot oil and cook for 8-10 minutes until golden and crisp. Remove from the pan, drain on absorbent kitchen paper and keep warm in a low oven while you cook the remaining 2 fillets in the same way.
6.
Return the chips to the hot oil and cook for 2-3 minutes, until golden and crisp. Drain on absorbent kitchen paper.
7.
For the mushy peas: cook the peas in a pan of boiling salted water for 3-4 minutes until tender. Drain well, season to taste with salt and pepper and mash with the creme fraiche.
8.
Serve garnished with lemon and lime wedges.
