How to Make Ultimate Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, tex's proper beer-battered fish & chips with mushy peas 🐠🍟. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Dip the fish in the beaten egg then dredge with flour. Rinse fish, pat dry with a paper towel and season to taste with salt and pepper. Stir the egg into the dry ingredients. Gradually mix in beer until a thin batter is formed.

Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook tex's proper beer-battered fish & chips with mushy peas 🐠🍟 using 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟:

1. Get ⚫ ✴ Fish ✴
2. Get 1 large sustainable cod or haddock fillet
3. Take 1 egg (beaten)
4. Prepare 1/2 cup Plain flour for breading
5. Prepare Sea salt and pepper
6. Take ⚫
7. Take ⚫ ✴Beer batter✴
8. Take 1/2 cup flour
9. Take 200 ml beer (preferably a British ale)
10. Prepare 1 tsp bicarbonate of soda
11. Take 1 teaspoon custard powder (optional)
12. Make ready 1/2 tsp sea salt
13. Take ⚫
14. Take ⚫ ✴Chips✴
15. Take 2-3 large Maris Piper or other fluffy potatoes
16. Take ⚫
17. Make ready ⚫ ✴ Mushy peas ✴
18. Get 1 (300 gram) tin marrowfat peas or 150 grams of dried marrowfat peas (soaked overnight in water)
19. Prepare 2 tbsp malt vinegar
20. Prepare 2 tbsp butter

Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Remove from the fryer to a serving. Try deep frying fish in a beer batter laced with cumin, coriander, and paprika to give a Moroccan direction. Serve it with a Moroccan zucchini salad and yogurt.

Instructions to make Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟:

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.com/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)

Try deep frying fish in a beer batter laced with cumin, coriander, and paprika to give a Moroccan direction. Serve it with a Moroccan zucchini salad and yogurt. Press meat or vegetables into flour to coat, shaking off excess; dip into beer batter. Combine the egg and beer in a large bowl. In a separate bowl, combine the flour, salt, and paprika.

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