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Classic Fish & Chips with Twice-Cooked Chips & Mushy Peas
A family favourite: this classic fish & chips recipe includes twice cooked chips, mushy peas and Young's Large Battered Cod Fillets with their unique crisp bubbly batter.
for the twice-cooked chips
Maris Piper potatoes
Scottish rapeseed oil
distilled white vinegar
for the mushy peas
white wine vinegar
fresh mint leaves
for the fish
Young's Chip Shop Large Battered Cod Fillets
First, peel the potatoes and cut lengthways into roughly 1 cm slices.
Place the cut potatoes into a large bowl and cover with plenty of water. Leave the potatoes to soak for as long as you can, preferably overnight.
Drain the potatoes and pat well to dry on a clean kitchen towel. Set aside, covered, while you prepare the mushy peas.
Cook the peas in boiling water for two minutes and drain.
Transfer the cooked peas to a blender or food processor. Add the butter, vinegar and chopped herbs. Process for a short time until the peas have broken down but still retain some texture. Set aside.
Preheat oven to 230 C/ 200 C fan/ gas mark 8.
Heat rapeseed oil in a deep fat frier or in a large, heavy-based pan (with a lid placed nearby in case it catches fire!) to 130 C.
Pop the Young's Chip Shop Large Cod Fillets in the preheated oven and bake for 25 minutes (set a timer so you don't forget).
Deep fry the chips in the hot oil for 10 minutes, so that they par-cook but don't brown.
Remove from the heat and drain on a tea towel while you heat the oil up to 190 C.
Deep fry the chips for a further 4-5 minutes, until crisp and golden brown.
Remove from the heat and sprinkle with salt and vinegar.
Reheat the mushy peas, if needed.
Serve the Young's Chip Shop Cod Fillets with the twice-cooked chips and mushy peas on the side.
Recipe from www.elizabethskitchendiary.co.uk