Online Recipe Book

Battered Fish and Chips - Outlaw

Source
Adapted from Metro newspaper, 23 March 2010, pg 18, by Nathan Outlaw
Yield
2 servings
Prep info
Overnight soak + 1h10 min prep & cook & sit + 15 min cook
Prep time
9 hours, 10 minutes
Cook time
40 minutes
Time required
9 hours, 50 minutes
Oven preheat
N/A
Type
Mains - Seafood
Status
Not tried
Tags
British seafood

Ingredients

  • Mushy peas
  • 500 g dried marrowfat peas
  • 1 T baking soda
  • water (as needed)
  • salt (to taste)
  • malt vinegar (to taste)
  • Fish
  • 2 filets of fish (brill or ling)
  • flour (for dusting)
  • salt (to season flour)
  • Batter
  • 115 g plain flour
  • 1 t salt
  • 1 t caster sugar
  • 7 g dried yeast
  • 175 mL Guiness
  • Chips
  • 1 Kg potatoes (Maris piper or King Edwards)
  • water (as needed)
  • Mayo (basis for tartar sauce)
  • 3 egg yolks
  • 1 t white wine vinegar
  • 1 t dried mustard (English)
  • 300 mL oil (sunflower or canola)
  • Tartar sauce
  • 4 finely chopped hard-boiled eggs
  • 1 t chopped capers
  • 1 t chopped pickles (or gherkins)
  • 2 t chopped parsley (fresh)
  • 1 t chopped tarragon
  • fresh lemon juice (to taste)

Method

Mushy Peas

1. Put the dried marrowfat peas in a bowl; add baking soda. Cover with water and refrigerate overnight.

2. Transfer to a pot. Bring to a boil; simmer for 30-45 min until cooked.

3. Season with a little salt and malt vinegar to taste.

Batter

4. Combine flour, salt, sugar, and yeast. Blend in the beer to make a smooth batter.

5. Leave in a warm place for one hour to activate the yeast.

Chips, part 1

6. Cut the potatoes into 2.5cm (1") thick chips.

7. Place in a saucepan; cover with cold water. Bring to a boil.

8. Simmer over a medium heat until cooked and the edges begin to break down.

9. Drain carefully and spread them out on a large baking sheet to cool completely.

Mayo

10. Combine egg yolks, vinegar, and mustard.

11. Slowly whisk in oil to make a mayonnaise.

Tartar sauce

12. To the mayo, add boiled eggs, capers, pickles, parsley, tarragon, and lemon juice.

Fish

13. Add the salt to the flour; mix.

14. Dust the fillets in the salt-flour. Pat off the excess so it doesn't become a raw layer of flour between the fish and the cooked batter. Set aside.

Frying

15. Heat oil to 190C.

16. Fry the chips for 4 min or until lightly colored. Remove and set aside.

17. Dip the fish fillets in the batter and then hold with tongs in the oil. Fry for 5-6 min.

18. Return the chips to the fryer for the last 2 min to crisp up.

Serve

19. Serve fish and chips with the mushy peas, tartar sauce, a lemon wedge, and a sprig of curly parsley.

Notes