To make the mushy peas pick and finely chop the mint leaves. Place the butter in a pan over a medium low heat add the peas and mint pop the lid on and simmer gently for 10 minutes.
Fish and chips and a soda are currently priced at 13 50 alongside chicken fingers battered sausage a 7 50 seasoned saveloy sausage and sides of curry sauce or gravy.
Fish chips and mushy peas. Preheat the oven to 180 c 350 f gas 4. To serve reheat the mushy peas if necessary. Dominic chapman s fish and chips recipe is a true classic taking the time to make proper mushy peas using marrowfat peas of course a piquant tartare sauce beautiful crispy chips and fantastic haddock.
Roast the fish with the chips for a further 20 mins until both are golden. Mark is a graphic designer and photographer former chef and lover of all things creative. Keep them warm while you cook your fish and chips.
Pin this fish and chips with mushy peas and tartar sauce for later. Either mush the peas in a blender or you can mash them by hand. Simmer for about 10 minutes.
Fry until the fish is puffed golden brown and cooked through 5 minutes for thin fillets or 7 minutes for thick fillets and then transfer to a paper towel lined plate. Dust the fish in flour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly. He cooks and shares his recipes online as a creative outlet and loves to share his experiences and advice with other budding cooks around the world.
Add a squeeze of lemon juice and season with sea salt and black pepper. Serve the fish with the chips mushy peas and malt vinegar on the side. Cook the remaining fillets and sprinkle with salt.
Put the butter in a pan with the peas and the chopped mint. Just before the fish and chips are ready boil the peas for 3 4 mins then drain and mash. Peel and slice the potatoes into chips.
Stir in the crème fraiche and season.