Beer Battered Fish and Chips with Mushy Peas is a favorite pub meal. Add homemade tartar sauce, and you have a true winner! Traditionally, either cod or haddock is the fish of choice. However, any large flaked white fish will work.
Course: Main Dish
Cuisine: British, Irish, Seafood
Author: Mike Nadelman
1tablespoonfresh julienned mint leaves
Beer Battered Fish:
1cup8 ounces ale type beer
1cup5 ounces double zero or all purpose flourdivided
1-1/2poundslarge evenly cut pieces of rock cod
Peanut oil or other high temperature vegetable oil
Frozen French fries cooked according to package directions
Place peas and lightly greased saucepan. Bring to a boil. Turn off heat, add salt, minced shallot garlic and then some butter. Let peas simmer then slightly mash with a masher. Add more butter as desired and top with mint leaves.
Whisk together 3/4 cup of flour, salt, egg and beer. Let sit for three hours. or over night
Beer Battered Fish
Heat several inches of peanut oil to 300° F in a Dutch oven set over medium high heat. Season fish with salt. Pat fish fillets dry with paper towels. Coat in remaining 1/4 cup of flour seasoned with salt pepper and paprika; dip in beer batter, letting excess batter drip off. Fry for 7 to 8 minutes in hot oil until golden brown. Drain on wire rack set over baking sheet. Repeat with remaining fish.
Cook frozen French fries according to package directions.