Deep Fried Plaice & Chips, Creamed Peas

Tue, 13 July 2021

Tuesday marks World French Fries day, so we thought what goes well with chips? Edward Hayden is in to show us how to make tasty Fish and Chips

Ingredients:

Deep Fried Plaice:
4 large fillets of plaice
1 egg & 50ml/2floz milk
2oz/50g seasoned flour (Plain flour with salt and pepper)
5oz/150g breadcrumbs
1 dessertspoon sesame seeds
1 teaspoon of chilli flakes

Remove the skin from each fillet of plaice.
Prepare three bowls:
1: Seasoned flour
2: Egg & Milk whisked together
3: Breadcrumbs with sesame seeds & chilli flakes

Dip the pieces of fish in the flour first to coat, shake off the excess and then transfer to the egg wash mixture, coating completely and finally toss the egg coated pieces of fish in the breadcrumbs mixture. Using your hand gently press the breadcrumbs onto the fillets of plaice
Place on a tray in the fridge to rest while you make your pea puree.

To Cook:
Heat the deep fat fryer with some vegetable/sunflower oil.
Check that the oil is hot enough by dropping cubes of white bread into the oil for 30 seconds and allow the bread to become golden brown and crispy.
Carefully drop the coated fillets of plaice (in batches) into the deep fat fryer.
Deep fry the fish until golden brown. This should take no more than 3-4 minutes.
Drain on some kitchen paper & serve immediately.
Serve with the fish and some home made thickly cut chips.

Creamed Peas:
8oz/225g frozen peas
2 cloves of garlic-diced finely
½ medium sized onion-diced finely
5floz/150ml cream
1 dessertspoon freshly chopped mint
Seasoning

In a large saucepan quickly fry off the onion & garlic until lightly browned.
Add in the frozen peas and allow to cook gently with onion & garlic mixture for 3-4 minutes
Add in cream and cook until the peas have softened and the cream has reduced and thickened slightly (allow no more than 5 minutes)
Mix in the freshly chopped mint at this stage.
Correct the seasoning and serve immediately.

Chips:
2 maris piper/rooster potatoes

Wash and peel the potatoes.
Cut the potatoes into thick cut chips and store in water until required.
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.