Centenary Beer & Vodka Battered Fish & Chips with Pea Purée
There are few things in life that compare to classic British fish & chips. Add some finesse with this creative batter recipe, triple cooked chips and a vibrant pea purée.
- For the chips, wash and peel the potatoes then cut into 1.5cm thick chips.
- In a bowl, run the chips under cold water for 2-3 minutes to rinse off the starch then drain.
- Boil a large pan of salted water, add the chips and simmer until the potato has almost broken up.
- Using a slotted spoon, remove the potatoes from the water and place on a wire rack. Set aside to cool then refrigerate until cold.
- Pour enough oil to cover the chips in a deep-fat fryer (or large sauté pan) then heat to 130°C.
- Add the chips and cook until they are slightly coloured. Remove and drain off excess fat using the wire rack. Allow to cool, then return to fridge until cold.
- Reheat the oil to 190°C, add the chips and cook until golden brown. Drain well and season with salt.
- For the fish batter, add the plain flour, rice flour and baking powder in a mixing bowl.
- Put the honey and vodka in a jug, mix well then pour into the flour to create a batter mix.
- Open the lager and slowly pour in until fully combined in the batter. It’s important you don’t open the lager early as you need to retain the bubbles.
- Put the batter into the fridge.
- In a large pan, add enough groundnut oil to cover the fish and heat to 220°C.
- Rinse and pat the turbot fillets dry. Dust lightly with rice flour to ensure the batter sticks.
- Dip each fillet into the batter then when it’s fully coated, lower into the hot oil.
- As the fish fries, add a little batter over the top, to give it a crusty exterior.
- When it’s a light, golden brown, turn it over and drizzle more batter on the other side. Cook for another minute until the colour is a deeper golden brown.
- Drain on a wire rack or paper towels. Repeat with the remaining fillets.
- For the pea purée, bring a large pan of water to the boil.
- Add the peas, salt and mint then simmer for 5 minutes until the peas are tender.
- Drain the peas, add them to a blender with the mint and purée until you have a smooth paste.
- Season with salt and pepper to taste. Add a knob of butter for extra richness.
- Plate up your fish, chips and pea purée then dig in the old-fashioned way!
Prep time: 20 Minutes
Cook time: 1 Hour 15 Minutes
For The Battered Fish:
200g plain flour
200g white rice flour
1 tsp baking powder
1 tbsp honey
2-3 sunflower oil
4 large turbot fillets
Sea salt, to season
Black pepper, to season
4 lemon wedges, for serving
For The Triple Cooked Chips:
1.2kg Maris Piper potatoes
2-3 litres groundnut oil
For The Pea Purée:
300g frozen peas
Handful of mint
Squeeze of fresh lemon