Kevin Dundon's fish and chips with minted peas
A tasty alternative to takeaway fish and chips
Fish is one of the best foods available and we just don't eat enough of it. We wouldn't recommend anyone eat fish and chips every day of the week, but they are certainly a tasty treat!
Ingredients - Serves 1 Adult
For the battered fish:
- 1 piece of cod (approx 5oz/150g)
- Sunflower oil, for deep-frying
- 30g / 1oz. plain flour
- 90g / 3 oz. corn-flour
- 8 fl oz. / 225ml of lager/sparkling water
- Salt & black pepper to season
- Grated rind of ½ a lemon
For the chips:
For the minted peas:
- 250g / 8 oz. of frozen peas
- Half a medium onion, finely chopped
- 6 leaves fresh mint, roughly chopped
- Squeeze of lemon juice
- Salt and black pepper
- Knob of butter
For the beer batter:
- To make the beer batter, sift the flour and cornflour into a bowl.
- Make a well in the centre and add the lager.
- Whisk the ingredients together and then gradually whisk into the flour mixture until you have achieved a smooth batter and store in the fridge
For the fish:
- Cut the fish into pieces if desired or leave the fish in one large piece.
- Dust the strips of fish in a light coating of flour and then dredge in the batter, shaking off any excess.
- Deep-fry for about 5 minutes or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer.
- If you are cooking larger pieces of fish start cooking it in the fryer and then transfer to the oven to finish cooking.
- Wash and peel the potatoes.
- Cut the potatoes into thick cut chips and store in water until required.
- Pat the cut chips dry with paper towel prior to cooking.
- Deep fry in hot oil until almost fully cooked.
- Lift the chips and allow the oil to heat back again and then drop them in for a final 30 seconds until they are crisp and golden brown.
- For the minted peas heat a pan over a medium heat
- Add the chopped onion and cook for 1-2 minutes until soft
- Add the frozen peas and cook for 2 – 3 minutes or until just soft
- Add chopped mint and squeeze of lemon juice, combine well.
- Season to taste with salt and black pepper. Remove the minted peas from the heat and leave in pan until ready to serve.
Learn how to cook this recipe in 60 seconds
Serve with a mixed salad
For a lower calorie version of this dish, try replacing the beer in the batter recipe with sparkling water or exclude the batter completely and cook the fish under a hot grill, oven cook the chips instead of deep-fat frying them
About this Recipe
This recipe was taken from the Take on the Take Away series on RTE 1.
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of an adult's reference intake
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