Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟
Fish and potatoes were two of the few items that weren't rationed during WWII, and rationing didn't end in Britain until the mid-1950s.
Consequently, fish and chips, which before the war had been seen as just a working-class food, made its way upscale to become a food that all Britons ate.
Your local chippy could also sell you meat pies, as they were not rationed either, though the meat in them was more likely to be Spam than anything else.
Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟
Fish and potatoes were two of the few items that weren't rationed during WWII, and rationing didn't end in Britain until the mid-1950s.
Consequently, fish and chips, which before the war had been seen as just a working-class food, made its way upscale to become a food that all Britons ate.
Your local chippy could also sell you meat pies, as they were not rationed either, though the meat in them was more likely to be Spam than anything else.
Cooking Instructions
- 1
For best results make your batter an hour before you cook and refrigerate. Mix all the dry ingredients in a jug then pour in your beer slowly, stirring until you get a smooth batter. The batter should be the consistency of single cream, adjust amounts of beer or flour until it is. I like to use British beer for flavour.
- 2
The custard powder is my secret ingredient. It's basically cornflour with a little sugar, powdered egg, vanilla flavouring, and powdered egg. It will add a little sweetness to your batter, and a little extra colour
- 3
Prep your chips (see recipe in my profile: Tex's No-Fail Chips), and deep fry for 2 minutes at 130°C
- 4
Heat your oil to 180°C/356°F. Dip the fish in the beaten egg then dredge with flour. Dip the fish in the batter, and cook for 5-6 minutes according to the thickness of your fillet. Turn halfway through If after its been cooked the batter looks a bit pale, cook for another minute or so until it's an orangey-brown colour. Keep in a warm oven until ready to serve
- 5
While the fish is cooking, make the mushy peas (see my. profile for recipe 'Tex's Mushy Peas')
https://cookpad.wasmer.app/us/recipes/447768-texs-mushy-peas-%F0%9F%87%AC%F0%9F%87%A7%F0%9F%8D%B2
- 6
Heat your oil to 180°C/355°F. Add your chips, and cook until they float, then a little longer until they start to become golden. They should rattle in the fryer basket when shaken if they're done
- 7
While your chips are cooking, reheat your peas, uncovered, stirring frequently. Season with salt. Add a little hot water or the strained juice from the peas if too dry
- 8
Drain the fish & chips on kitchen paper for a few seconds then plate up with the peas and plenty of salt and malt vinegar over everything.
- 9
Enjoy as is...
- 10
Or with gravy (see recipe in my profile 'Tex's English Chippy-Style gravy)
- 11
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