HOW TO PREPARE THE PERFECT BATTERED FISH - SERVED WITH MASHY PEAS

Having lived in England for over 20 years I quickly realised Fish and Chips is to an English as Fried Yam with Turkey is to a Ghanaian. Traditionally the fish is dipped into a beer batter, fried and served with mushy Peas, Curry sauce and of course Chips.

I’ve picked elements of the dish I prefer and created this easy to follow recipe. Leave comments below if you want me to tackle the ‘chips’ element of this dish.

The recipe includes the perfect way to create your batter (which is the daunting aspect of the dish) and I will be using the same batter to fry my Squid rings (recipe coming soon).

Watch the video recipe below and leave your feedback and comments. Please do not forget to subscribe and click the like button if you liked the recipe 😘

INGREDIENTS 

200g plain flour

80g of Corn starch 

225 ml of Beer or Indian Pale Ale (IPA)

1 teaspoonful of baking powder 

Quarter of a teaspoon of salt and milled black peppercorns 

400g of a sustainable white Fish (Cod, Hake, Haddock, Coley, Tilapia, Sea bass etc)

Preferred oil for deep frying

SEASONED FLOUR

100g of plain flour

Pinch of salt and pepper

CRUSHED PEAS

300g of frozen Peas

1 medium sized finely chopped Onion

3 crushed cloves of garlic

80g of butter

30g of chopped fresh mint

Salt to taste

TO SERVE

Horseradish sauce which is available in most supermarkets 

Lemon wedges 

Watch how to create this English classic dish below;

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All photos, recipes and videos are by the owner of this blog.