Easiest Way to Prepare Award-winning 🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, 🐟🍟fish and chips with🍟🐟 (curry sauce and mushy peas). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas) is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. 🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas) is something which I’ve loved my entire life.

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