Easiest Way to Make Perfect 🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas)

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, 🐟🍟fish and chips with🍟🐟 (curry sauce and mushy peas). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. 🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas) is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have 🐟🍟fish and chips with🍟🐟 (curry sauce and mushy peas) using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make 🐟🍟Fish and Chips with🍟🐟

(curry sauce and mushy peas):

1. Prepare 500 g (1 lb) potatoes, peeled and cut into proper chips
2. Prepare 350 g (12 oz) white fish (cod,haddock, panga…)
3. Make ready For the Batter
4. Prepare 75 g (1/2 cup) plain flour 4 tbsp cornflour or (corn starch)
5. Take 2 tsp baking powder 1/2 tsp salt
6. Get 125 ml (1/2 cup) water or milk or beer
7. Get For the Curry Sauce
8. Make ready 1 tbsp oil 1/2 onion, finely diced
9. Make ready 1 apple, peeled and finely diced 1 clove garlic, minced
10. Take 1/2 tsp curry powder 1 tbsp plain flour
11. Prepare 150 ml vegetable stock Salt & black pepper to taste
12. Take For the Mushy Peas
13. Prepare 250 g frozen Peas 1tblsp butter
14. Take 2 sprigs mint (chopped)
15. Take to taste freshly ground black pepper & salt

Instructions to make 🐟🍟Fish and Chips with🍟🐟

(curry sauce and mushy peas):

1. #CHIPS: - Blanche the chips in boiling water for 2 minutes. Drain, refresh with cold water and drain again. - Fry the chips at 150°C for 3 minutes. Drain, then fry again at 180°C for 8-10 minutes until golden brown.
2. #FISH: - Sieve the flour and cornflour into a bowl, then add the baking powder and salt. Add any optional spices into the batter, then add the liquid. Beat to a smooth batter. - Dip the fish into the batter ensuring it is well covered. - - Fry the fish at 200°C for about 5 minutes (maybe a little more) until the batter is crisp and golden. Serve hot ♨️ with chips, curry sauce and mushy peas.
3. #CURRY_SAUCE - Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft. Add the curry powder and flour, and mix well. Then pour over the stock and add plenty of black pepper.
4. Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down. - Your sauce will probably be quite chunky, so if you’d prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too. I half-blended mine, so it was quite thick, but there was still some texture.
5. #Mushy_Peas - Cover the peas with water in a shallow pan and place on a medium to high heat - Bring the water to a boil, cover the pan, and allow the peas to simmer for 3 minutes - - Drain the peas and transfer to a bowl - Add the butter and mint and mash with a potato masher and season to taste.
6. #Tips - I like to add pepper, paprika and garlic powder into my batter just to give it that little something extra. - - The oil needs to be nice and hot for frying the fish otherwise your batter will be soggy.

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