Battered Sea Bream with Mushy Peas, Bread and Butter

Crispy battered sea bream served with traditional homemade marrowfat mushy peas and thick buttered white bread.

Fish Seafood Main Course Traditional Fry

Estimated Nutrition

Calories

763.1

kcal / serving

3052.4 kcal total

Carbs

89.6g

per serving

358.4 g total

Fat

29.6g

per serving

118.2 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Bicarbonate Soda

Dairy

Butter

piece

Egg

free-range, yolks and whites separated

Fruits

piece

Lemon

cut into wedges

GrainsCereals

Plain Flour

slice

White Bread

thick

LegumesPulses

225

Marrowfat Peas

dried

Liquids

Sparking Water

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Seafood

piece

Sea Bream

fillets, pin boned

Method

Serve fish with buttered bread, mushy peas, and lemon wedges.

Dip sea bream in batter and fry for 3 to 4 minutes until golden.

Fold whites into the batter with sparkling water.

Whisk egg whites in a separate bowl until soft peaks form.

Whisk egg yolks and flour into a thick batter.

Heat deep-frying oil in a heavy-based pan.

Dry out any excess moisture, beat in butter, and season to taste.

Drain peas, rinse, cover with water in a pan, and simmer for 1.5 to 2 hours.

Soak peas in water with bicarbonate of soda for at least four hours.