Beer-Battered Fish with Triple-Cooked Chips & Mushy Minted Peas - Ainsley Harriott

Name: Beer-Battered Fish with Triple-Cooked Chips & Mushy Minted Peas - Ainsley Harriott
Ingredients: For the Fish & Chips; 1.5kg Maris Piper or Russet potatoes, peeled and cut into chunky chips; 4 x 175g skinless and boneless white fish fillets (pollock, haddock, cod), from a sustainable source; ½ lemon, for squeezing; 250g plain flour, plus extra for dusting; ½ tsp sea salt; 2 tsp baking powder; a good pinch of cayenne; 300–330ml cold beer; sunflower or vegetable oil, for deep-frying; sea salt and freshly ground black pepper; For the Mushy Minted Peas; 400g peas (defrosted if frozen); 40g butter; 6–8 mint leaves, chopped; ½ medium-hot fresh chilli, de-seeded and chopped; To serve; lemon wedges or vinegar; your sauce of choice for dipping

www.ainsley-harriott.com

Beer-battered fish, triple-cooked chips, and mushy minted peas—classic British fare with a twist from Ainsley Harriott. Perfect for satisfying your craving!

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Ingredients

For the Fish & Chips
1.5kg Maris Piper or Russet potatoes, peeled and cut into chunky chips
4 x 175g skinless and boneless white fish fillets (pollock, haddock, cod), from a sustainable source
½ lemon, for squeezing
250g plain flour, plus extra for dusting
½ tsp sea salt
2 tsp baking powder
a good pinch of cayenne
300–330ml cold beer
sunflower or vegetable oil, for deep-frying
sea salt and freshly ground black pepper
For the Mushy Minted Peas
400g peas (defrosted if frozen)
40g butter
6–8 mint leaves, chopped
½ medium-hot fresh chilli, de-seeded and chopped
To serve
lemon wedges or vinegar
your sauce of choice for dipping