Mushy peas with White Ale battered fish & chips deluxe
Main, serves 2The fresh and fatty flavours of the fish and peas go well with Lowlander White Ale.
- 250 gr peas (frozen)
- 60 gr of butter
- 30 ml of water
- 1 sprig of mint, the leaves chopped
- Salt and pepper
- 55 gr of flour
- 55 gr of corn-starch
- 1 tsp baking soda
- 80 ml Lowlander white ale
- 80 ml of sparkling water
- 2 pieces of firm white fish of 150 grams
- 300 gr of fries
- 1 L of vegetable oil to fry
- Mix the flour with the corn-starch and baking soda and add some salt and pepper. Keep 2 tablespoons for later use.
- Add Lowlander White Ale and the sparkling water while stirring. Stir until you have a nice smooth batter. Cover the batter and set aside it in the fridge for half an hour to an hour.
- Meanwhile, make the mushy peas by heating the peas with half the butter and the water in a pan.
- Let the peas soften in about 10 minutes while stirring and mash the peas to a rough puree.
- Remove the pan from the heat and stir in the rest of the butter and mint leaves. Season with salt and pepper.
- Heat the oil in a pan to 180 degrees (or use a deep fryer).
- Put the rest of the flour on a plate and cover both sided of the fish in flour. Beat off any excess flour.
- Cover the entire filet of fish with the beer batter. Fry the fillets in the oil until they are golden brown, drain on a paper towel.
- Fry the chips in the oil until golden brown and serve with the fish and mushy peas.
Of course, this fish & chips deluxe is washed down with a cold glass of Lowlander White Ale.