Crispy Cod Fish and Chips with Minted Pea Puree

Fish and Chips Recipe
Category: Main Course
Servings: 4

Ingredients

Instructions

1. Prepare the Batter:
   Begin by preparing the batter for the fish, which will need some time to rise. Dissolve the dry yeast in 3 tablespoons of warm milk, and mix in a pinch of paprika. Add the egg yolk, a pinch of baking powder, and the rest of the milk at room temperature. Use a whisk to combine all the ingredients thoroughly. Add the dissolved yeast mixture and half a teaspoon of salt to the batter. Cover the bowl with plastic wrap and let it rest while you prepare the other components.

2. Make the Pea Puree:
   While the batter is rising, prepare the pea puree. Start by shelling the fresh peas and finely chopping the shallot. In a pot, sauté the shallot in a bit of olive oil until translucent, then add the peas. To help with the cooking process and add flavor, pour in a ladle of vegetable broth. Once the peas are tender, remove them from the heat, set aside a couple of tablespoons for garnish, and blend the remaining peas until smooth.

3. Prepare the Chips:
   Peel the potatoes and slice them into long, even pieces (about 1 to 1.5 cm thick) to form your chips. Set them aside for frying.

4. Prepare the Fish:
   Cut the cod fillets into rectangular pieces, approximately 8-10 cm long and 4 cm wide. You’re now ready to fry the fish and chips!

5. Frying the Chips:
   Heat peanut oil in two frying pans, making sure the temperature stays between 130-140°C (use a kitchen thermometer). Fry the chips in small batches to prevent overcrowding the pan, and let them drain on a tray lined with paper towels. Set the fries aside as you will fry them a second time later.

6. Fry the Fish:
   Raise the oil temperature to about 180°C. While the oil heats up, dip the pieces of cod into the batter (which should have started to ferment slightly) using tongs. Coat each piece thoroughly, then carefully lower them into the hot oil, frying 2-3 pieces at a time. Cook until the batter turns golden and crispy. Remove the fish from the oil and drain on paper towels.

7. Final Frying of the Chips:
   Return the chips to the hot oil for a second fry. This step ensures they are crisp and golden on the outside while tender on the inside.

8. Serve:
   Once the fish and chips are cooked to perfection, serve immediately. Garnish the pea puree with the reserved whole peas and a few fresh mint leaves. Enjoy your homemade fish and chips with a side of peas for a delightful British classic meal!

Nutritional Information (Approximate per serving)

• Calories: 650
• Fat: 30g
• Saturated Fat: 4g
• Carbohydrates: 70g
• Fiber: 7g
• Sugar: 7g
• Protein: 35g
• Sodium: 500mg
• Cholesterol: 45mg

Enjoy this traditional dish with a twist of homemade freshness! It’s perfect for a satisfying family meal.