Fish and Chips with Smashed Peas Recipe

Fish and Chips with Smashed Peas Recipe



I haven't posted anything food recipes related for a long time and seriously there is no set focus on this blog. Never has that been the intention anyways. So, back to the Fish and Chips with Smashed peas recipe, I got someone who asked me for the recipe and here goes.

Ingredients :

A bag of Dory Fish ( 3-5 pieces in a bag, depends) . The thing about frozen dory in a bag,  it has a fishy smell. For those with sensitive nose and taste buds where you can't stand the fishy smell, the trick is to soak the dory in a bowl of water and flour mixture for sometime and drain the water afterwards.

Frozen peas ( a bag of 500g) or mix it together with broad beans ( which is like RM 8 for a bag of 500g, in my standard that is freaking expensive, but broad beans are delicious)

Butter or Cream

Flour

Coke/Sparkling water

Salt and pepper

To make the fish batter :

Originally this is a beer battered fish. But the version I made is the non-alcoholic version and I swapped the ingredients with coke instead. You can also use some sparkling water for the batter.

Wipe the fish dry with a kitchen towel because you don't want the oil to go all crazy when you start frying something with water on it. Lightly salt and pepper the sides of the fish.

Meanwhile, mix a bit of coke ( about 3-4 table spoons, depends on you really) with the flour. Mix the two ingredients well.

Then toss the fish into the coke and flour batter and make a second coat by tossing it around plain flour ( do it on a separate plate) and finally deep fry the fish until golden brown.

Next you can fry the chips and I specifically choose a big cut fries because that's how it's eaten. Never have I seen anywhere in the UK that fish is served with those skinny cut fries. It's a big no! :)

For the Smashed Peas  :

Over a boiling water, throw in the peas along with some cloves of garlic. Boil them until they become soft enough to mash. Drain it out and mashed it straight out from the pot. In that case, you'll have less things to wash. Throw in some butter or cream, pepper and salt to taste and mashed everything together. I prefer them to be slightly chunky and it looks more rustic that way.

Plate everything up. Being Asian, I love to dip the chips with something hot and my choice of a ketchup is Nandos Peri Peri Extra Hot chilli sauce which you can buy either at Tesco or Giant for about RM 10. Originally, the chips are eaten simply with salt and vinegar or HP Sauce. But I doubt HP Sauce is Halal and  it is not even spicy so Nandos Peri Peri Extra Hot chilli sauce is the best bet.

It is a very simple recipe. Don't bother much about staying low on the calories here. Hehe. Another tips, if you have a frozen fish and chips, best to thawed them in the microwave under low heat because you'll get the most of the frozen ice bits of the fish and chips, ready for the super hot frying oil.