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  3. British Fish & Chips with Minted Peas
  1. Recipes made by chefs for chefs: Arabic, Fusion, Oriental, South-Asian, & Western Cuisine

British Fish & Chips with Minted Peas

Designed for professional chefs, check out this British Fish & Chips with Minted Peas recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Lime Seasoning Powder, Hellman’s Real Mayonnaise and Knorr Aromat Seasoning.

British Fish & Chips with Minted Peas

Ingredients

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Minted Peas:

Chips:

  • Potatoes, russet 10 pc

Batter:

  • All purpose flour 280 g
  • Corn flour 40 g
  • Baking soda 2 g
  • Baking flour 2 g
  • Knorr Aromat Seasoning (6x1kg) 5 g
  • Ice water 360 ml

Frying:

Preparation

  1. Minted Peas:

    • Sauté onions, garlic and ginger until light brown. Add the peas and cook until soft. Season with salt, pepper and Knorr Lime Seasoning Powder before mashing with a hand blender until your desired texture.
    • Add Hellman’s Real Mayonnaise for that extra richness.

  2. Chips:

    • Soak your chips in cold water for 5mins or so to remove starch. Rinse well under running water then simmer them in salted water for 7-9mins. Chips should still hold its shape.
    • Drain them well and lay them onto baking tray. Put them in the freezer for 30mins or so to dry them out.
    • Heat your frying oil to high temperature and fry the chips until lightly coloured.
    • Now, place your chips on a baking tray in the oven at 180°C and bake them for about 20 mins or until chips are dark golden brown around the edges.

  3. Batter:

    • Do the batter 20 minutes before frying the items.
    • Mix all dry ingredients together.
    • Gradually add the iced water and with a fork, mix the batter, best if flour lumps a little bit.
    • Add more water if needed.

  4. Frying:

    • Dust the fish with flour and Knorr Aromat Seasoning before coating in the batter.
    • Fry at 180°C until golden brown.