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York Foods How to make Fish and Chips with Mushy Peas
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How to make Fish and Chips with Mushy Peas |
| Written by yorkguides.co.uk | |
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Fish and Chips is almost considered a national dish in the UK, it is served all over the country in specially designed ‘Fish and Chip Shops’ that only sell fish and chips and their accompanying side orders. There are also a number of Fish and Chip restaurants. Fish and Chips are available all over the country, the ones served in York and Yorkshire are among the best. Though this meal is still very popular and has been for hundreds of years, it is very rare to see it cooked at home – Fish and Chips is usually considered a convenience meal, fast food, for those who do not wish to cook on a particular occasion. Nevertheless, some people do cook this meal themselves and there’s no reason why you should not either. The following recipe is for 4 people:Fish and Chips in Yorkshire, and elsewhere, are often eaten with a side order of mushy peas, slices of buttered bread and a pot of tea. The chosen fish is usually cod or haddock, the latter by default when you ask for Fish and Chips in a shop if they don’t reply, ‘cod or haddock?’. The meal is traditionally cooked in beef dripping, but some prefer to use vegetable oil these days. Ingredients: 6 02 (175 g) plain flour 1 teaspoon bicarbonate of soda A pinch of salt1/2 pint (300 ml/11/4 cups) water 2 Ibs (900 g) potatoes Beef dripping 4 haddock fillets Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Make a well in the middle and slowly pour in the water, dragging in the flour from the sides. Beat vigorously until you have a smooth batter with no lumps. Leave standing for 1 hour. Meanwhile peel the potatoes and cut lengthways into thick chips. Heat the dripping in a pan until it is cloudy. You can see if the dripping is hot enough by dropping one of your chips in and seeing if the liquid sizzles. Fry the chips until they are crisp and golden, and keep warm in a preheated oven; Lightly dust the haddock fillets with flour and dip them in the batter. Deep fry the fish in the same fat in which the chips were cooked, until golden all over. Serve the fish and chips with salt and vinegar. Mushy PeasSoak some dried marrowfat peas overnight, then boil them until soft and mushy the following day. |