Deep Fried Spicy Haddock with Mushy Peas

From your local Aldi

2 cans of mushy peas
½ tsp coarse ground black pepper
Touch of vinegar
25g unsalted butter, cubed
Pinch or two of dried parsley
Pinch or two of salt
Pinch or two chilli powder
200g self raising flour
1 bottle of lager
4 haddock fillets, defrosted and patted dry
Vegetable oil to fry in
To Serve – Oven chips, cooked

Preparation time: 15 minutes

Cooking time: 15-20 minutes in total

Serves: 4 persons

Method

1. Place enough vegetable oil into a deep saucepan or wok to come no more than about halfway up the pan. Gently heat to 175°- 185°C.

2. Place the peas into a saucepan and add the butter, vinegar and pepper, warm until all the butter has melted, mix well and then keep warm.

3. Place the parsley, salt, chilli powder and flour into a deep bowl and then add enough lager to make a batter, not too thick or thin.

4. Dust each haddock with a little flour, then into the batter.

5. Then carefully lay into the hot oil, and cook for 8-9 minutes, turning once when the batter underside has set and lightly browned.

6. Remove and drain well on kitchen towel, sprinkle with a little salt, keep warm but not covered as this will make the batter soggy.

7. Then re-heat the oil and cook the other two fillets.

8. Serve with mushy peas and oven chips.

Tips

1. 175°-185°C is when a cube of bread browns in about 2-3 minutes when fried in the oil.

2. Do not overcrowd the pan, cook 2 fillets at a time, this ensures the heat stays in the oil, and the batter will be crispy. Then leave the oil to come back to heat to cook the next 2 pieces.

3. The batter will thicken considerably once made and left for 5 minutes, so adjust if needed with a little more beer or water.

4. When laying the battered fish into the oil, always lay away from you, this will ensure that the hot oil will not splash on your fingers.

5. This batter works well with chicken, try Aldi cooked chicken or even vegetables.