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BASS - Beer Battered Fish 'n' Chips with Mushy Peas
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| The Chew Michael Symon [Fish] BEER BATTERED FISH 'N' CHIPS WITH MUSHY PEAS | |
| 2 quarts | vegetable |
| canola oil, alternative | |
| 3 cups plus 1 Cup | quick-mixing flour |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 1 teaspoon | salt |
| 1 tablespoon | seafood seasoning |
| 2 tablespoons | cornstarch |
| 2 | eggs |
| 20 ounces | beer, (such as an IPA) |
| 1 1/2 pounds | cod, (cut into 4"x1" pieces) |
| x2 recipe Michael's Twice-Cooked Fries malt vinegar to serve MUSHY PEAS | |
| Kosher salt | |
| freshly ground black pepper | |
| 2 tablespoons | unsalted butter |
| 1 medium | shallot, minced, (about 1/4 cup) |
| 2 cups | frozen peas, thawed |
| 1/4 cup | water |
| zest of 1/2 | lemon |
| 1 tablespoon | finely chopped mint |
| 1/4 cup | creme fraiche |
step-by-step directions
Heat the oil to 360°F in a heavy bottomed pot.
In a large mixing bowl whisk together 3 cups of quick-cooking flour, baking powder, baking soda, salt, seafood seasoning and cornstarch. In a separate mixing bowl, whisk together the eggs and beer. Add the wet into the dry ingredients and whisk until there are no lumps. Let the batter rest for 5 minutes.
In the meantime season the remaining quick-cooking flour with salt. Dredge the fish filets in the seasoned flour, shaking off any excess. Then, add the fish to the batter. Drop the battered fish pieces immediately into the oil, being careful not to overcrowd and fry until golden brown and crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel and season with salt. Serve with Twice-Cooked Fries and mushy peas. Sprinkle some malt vinegar on top of the fish and chips if desired.
For Mushy Peas: Place a medium sauce-pot over medium heat and add the butter. When the butter has melted add the shallot and a pinch of salt. Cook, stirring occasionally until the shallots are softened and aromatic, 2 minutes. Next add the peas and water. Cover and cook for 5 minutes, until everything is warmed through. Remove from the heat and mash the peas with a potato masher, leaving some texture. Stir in the lemon zest, mint and crème fraiche. Taste for seasoning, adding more salt and pepper as needed.
Tips
- When frying, there should be 1-2 inches of oil above the potatoes so don’t overcrowd.
- Use your favorite white flakey fish.
Similar categories:IngredientsFish & SeafoodOther FishCourses & MealsDinner
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