Fish and chips with mushy peas

45 minutes

Leicht

4 persons

Fish and chips is a classic English dish that is popular worldwide. This delicious combination of crispy baked fish and golden brown fries is often served with mushy peas, i.e. pureed green peas refined with mint. This dish is easy to prepare and perfect for a relaxed meal with family and friends.

Ingredients

4 pollack fillets, 140 g each
4 large potatoes, peeled and cut into thick sticks
80 g flour
80 g cornstarch
1 teaspoon Baking powder
200 ml of carbonated water
Salt and pepper
approx. 400 ml oil for deep-frying
300 g frozen peas
3 shallots, finely chopped
1 tbsp butter
200 ml vegetable broth
5 mint leaves finely chopped
Zest of half an organic lemon
salt and pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

For the pea puree, sauté the shallots in a pan with butter until translucent. Add the peas and deglaze with vegetable broth. Simmer for about 5-7 minutes until the peas are cooked through. Mash or mix everything into a coarse paste using a potato masher or a hand blender. Season with salt and pepper, lemon zest and chopped mint leaves and keep warm.
Prepare the pollack: Let the fillets thaw in the refrigerator overnight.
Mix flour, cornstarch and baking powder in a bowl. Slowly add the sparkling water until a smooth dough forms. Season with salt and pepper.
Skin and halve the pollack fillets, pat dry, salt and coat in flour. Pull the fillets through the batter, allowing excess batter to drip off.
Heat oil in a pot or deep fryer and deep-fry the fillets until golden brown, about 4 minutes. Keep the fried fillets warm on a baking tray in the oven at 100 degrees.
Place the potato sticks in the hot oil and deep-fry until golden brown. Remove and drain on kitchen paper. Season with salt.
Arrange the fish and chips with the mushy peas on plates. Serve with lemon wedges.

Tip: For a very British taste experience, add a few splashes of malt vinegar to the fried fries. This gives the fries the traditional taste that is often served on the island. Instead of the mineral water in the dough, you can also use dark or light beer.