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.
Main Courses
Seafood Dishes
Ingredients
Minted Peas:
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Onion, brunoise 50.0 g
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Garlic 30.0 g
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Ginger 30.0 g
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Peas, frozen 400.0 g
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Mint, fresh 40.0 g
Chips:
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Potatoes, russet 10.0 pc
Batter:
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All purpose flour 280.0 g
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Corn flour 40.0 g
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Baking soda 2.0 g
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Baking flour 2.0 g
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Ice water 360.0 ml
Frying:
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White fish fillet 2.5 kg
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All purpose flour 200.0 g
Preparation
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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.
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Chips:
- Soak your chips in cold water for 5 mins or so to remove starch. Rinse well under running water then simmer them in salted water for 7-9 mins. Chips should still hold their shape.
- Drain them well and lay them onto a baking tray. Put them in the freezer for 30 mins 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.
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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.
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Frying:
- Dust the fish with flour and Knorr Aromat Seasoning before coating in the batter.
- Fry at 180°C until golden brown.
