Foryoueats: British Fish and Chips, Marion Style | Marion's Kitchen
This British Fish and Chips recipe with mushy peas, chip shop curry sauce, and triple-cooked chips is a Marion's Kitchen specialty. The perfect balance of crispy, tender, and flavorful, the fish...
Ingredients
- 4 x 150g (5 oz) pieces firm white fish (e.g. snapper, barramundi or cod), kept in fridge until ready to cook
- sea salt
- Mushy peas
- 200g (7 oz) dried green peas (marrowfat peas)
- 1 tsp bicarbonate (baking) soda
- 1 tsp sea salt
- ½ tsp white sugar
- 30g (1 oz) butter
- 30ml (1 oz) thickened (heavy) cream
- Fish batter
- 200g (7 oz) plain (all-purpose) flour, put in the freezer for 15 minutes before using
- 1½ tsp baking powder
- ¼ tsp ground turmeric
- 1 cup cornflour (cornstarch)
- 300ml (10.5 fl oz) cold soda water
- Chip shop curry sauce
- 60g (2 oz) butter
- 1/4 cup plain (all-purpose) flour
- 1 tbsp mild curry powder
- ½ cup apple juice
- 2 cups chicken stock
- 3 tbsp ketchup (tomato sauce)
- 1 tsp sea salt, plus extra if needed
- Triple-cooked chips
- 6 large potatoes, peeled, cut into chunky chips
- vegetable oil, for deep-frying
- malt vinegar, to serve
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