Fish and chips with mashed peas

Name: Fish and chips with mashed peas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes (e.g. floury cooking); 7-10 Tbsp approx. 1 1⁄2 l oil for frying; 1 medium onion; 50 g Butter; 500 g frozen peas; 1 TEASPOON Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Flour; 75 g Cornstarch; 1⁄2 Tsp Baking Powder; 600 g F; 7-10 Tbsp Malt vinegar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes (e.g. floury cooking)
7-10 Tbsp approx. 1 1⁄2 l oil for frying
1 medium onion
50 g Butter
500 g frozen peas
1 TEASPOON Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Flour
75 g Cornstarch
1⁄2 Tsp Baking Powder
600 g F
7-10 Tbsp Malt vinegar

Directions

1
Peel, wash and cut the potatoes into large pieces. Dab dry well with kitchen paper or a tea towel. Heat the oil in a deep fryer or a high pot to about 150 °C. Fry the potatoes in it for about 3 minutes.
2
Drain well.
3
Peel and chop the onion. I heat the butter in a pot and steam the onion in it. Then add peas, 100 ml water and broth, bring to the boil and simmer covered for about 5 minutes. I mash the peas roughly with a chopping stick and season with salt and pepper.
4
Then keep warm.
5
For the batter, I mix flour, starch, baking powder and 1 level teaspoon of salt in a bowl. Stir with about 175 ml water until smooth. Wash the fish, dab dry and cut into 4-8 large pieces.
6
I now heat the frying fat to 180 °C (not hotter!). Pull the fish pieces through the dough and let them drip off a little. Fry them in portions in hot frying fat for about 5 minutes until golden brown.
7
Keep finished fish warm.
8
Finally, I fry the chips (French fries) in the hot fat for 4-5 minutes in portions until they are crispy. Take them out, let them drip off on kitchen paper and salt them. Then arrange with fish and peas and add the malt vinegar.