Steps to Prepare Ultimate 🐟🍟Fish and Chips with🍟🐟 (curry sauce and mushy peas)

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The ingredients needed to make 🐟🍟Fish and Chips with🍟🐟

(curry sauce and mushy peas):

1. Get 500 g (1 lb) potatoes, peeled and cut into proper chips
2. Take 350 g (12 oz) white fish (cod,haddock, panga…)
3. Take For the Batter
4. Prepare 75 g (1/2 cup) plain flour 4 tbsp cornflour or (corn starch)
5. Take 2 tsp baking powder 1/2 tsp salt
6. Get 125 ml (1/2 cup) water or milk or beer
7. Prepare For the Curry Sauce
8. Take 1 tbsp oil 1/2 onion, finely diced
9. Prepare 1 apple, peeled and finely diced 1 clove garlic, minced
10. Take 1/2 tsp curry powder 1 tbsp plain flour
11. Prepare 150 ml vegetable stock Salt & black pepper to taste
12. Take For the Mushy Peas
13. Take 250 g frozen Peas 1tblsp butter
14. Take 2 sprigs mint (chopped)
15. Prepare to taste freshly ground black pepper & salt

I'd have peas and lashings of Brown sauce with fish & chips. Tell you what is had curry sauce and chips from the chippy the other day salt and loads of vinegar, walking down the road didnt look up ti li finished them, spanking gorgeous. Chop the onion and apple and fry with the curry powder in the oil until tender. Season, to taste, with salt and freshly ground black pepper.

Steps to make 🐟🍟Fish and Chips with🍟🐟

(curry sauce and mushy peas):

1. #CHIPS: - Blanche the chips in boiling water for 2 minutes. Drain, refresh with cold water and drain again. - Fry the chips at 150°C for 3 minutes. Drain, then fry again at 180°C for 8-10 minutes until golden brown.
2. #FISH: - Sieve the flour and cornflour into a bowl, then add the baking powder and salt. Add any optional spices into the batter, then add the liquid. Beat to a smooth batter. - Dip the fish into the batter ensuring it is well covered. - - Fry the fish at 200°C for about 5 minutes (maybe a little more) until the batter is crisp and golden. Serve hot ♨️ with chips, curry sauce and mushy peas.
3. #CURRY_SAUCE - Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft. Add the curry powder and flour, and mix well. Then pour over the stock and add plenty of black pepper.
4. Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down. - Your sauce will probably be quite chunky, so if you’d prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too. I half-blended mine, so it was quite thick, but there was still some texture.
5. #Mushy_Peas - Cover the peas with water in a shallow pan and place on a medium to high heat - Bring the water to a boil, cover the pan, and allow the peas to simmer for 3 minutes - - Drain the peas and transfer to a bowl - Add the butter and mint and mash with a potato masher and season to taste.
6. #Tips - I like to add pepper, paprika and garlic powder into my batter just to give it that little something extra. - - The oil needs to be nice and hot for frying the fish otherwise your batter will be soggy.

Chop the onion and apple and fry with the curry powder in the oil until tender. Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice. For the fish and chips, preheat a. Classic fish and chips are one of Britain's national dishes.

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