Fish and Chips

A novel twist on fish and chips featuring pear cider batter and wasabi mashed peas for a flavorful meal.

Dinner Fish Seafood British Fried

Estimated Nutrition

Calories

763.1

kcal / serving

3052.4 kcal total

Carbs

81.3g

per serving

325.2 g total

Fat

35.5g

per serving

142.1 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wasabi Paste

Dairy

piece

Egg White

Free-range; beaten to stiff peaks

Butter

GrainsCereals

110

Plain Flour

For the batter

Liquids

175

Perry

Pear cider; for the batter

NutsSeeds

Salt

To taste

OilsFats

tbsp

Rapeseed Oil

For the batter

tbsp

Rapeseed Oil

For the chips

Sunflower Oil

For frying

Seafood

piece

Pollock Fillet

Cut into pieces

Vegetables

piece

Maris Piper Potatoes

Cut into chips

400

Pea

Fresh or frozen

Method

Drain fish on kitchen paper and serve with chips and peas.

Preheat the oven to 200°C.

Whisk flour, perry, and oil for the batter then chill for 20 minutes.

Boil the chipped potatoes in salted water for 10 minutes until soft.

Drain potatoes, season with salt, toss in rapeseed oil, and bake for 30 minutes.

Cook peas in 300ml of buttered water until evaporated, then mash with wasabi.

Whisk egg white to stiff peaks and fold into the chilled batter.

Heat sunflower oil to 180°C in a deep pan or fryer.

Coat pollock pieces in batter and fry until golden-brown.