$10 Meals Fish & Chips
Approx 2 portions
2 x 8oz Frozen cod ($4.50)(For fresh its an extra $5.00)
2 x Large russet/maris piper potatoes ($1.20)
150g/5.2oz x Garden peas ($0.25)
1 Sprig x Fresh mint leaves ($0.50)
2 tbsp x Unsalted butter ($0.30)
Vegetable oil/Canola oil ($1.00)(For frying)
470ml/16floz x Beer ($2.00)
Total ($9.75) (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)
2 x Large russet/maris piper potatoes (Washed & skin on)
2 – 3 x Pinches of natural sea salt
Vegetable oil/Canola oil (For frying the chips)
2 x 8oz Frozen cod (Defrosted)
Vegetable oil/Canola oil (For frying the fish)
150g/5.2oz x Garden Peas
1 1/8 x Garlic clove (Peeled & grated)
1 Sprig x Fresh mint leaves
2 tbsp x Unsalted butter
470ml/16floz x Beer
250g/8.8oz x Plain/All purpose flour
1 tsp x Baking powder
120ml/8 tbsp x Milk
1 x Pinch salt
3 x Ice cubes
10ml/0.3floz x Vegetable oil
1) Prepare the chips by washing and cutting the potatoes into 1 1/2 cm thickness. Place the chips into a large pan and cover with water. Add two pinches of salt and bring up to a boil on a high heat. Once boiling boil for 5 – 10 minutes until slightly soft but still holding their shape. But not cooking too far otherwise you will end up with mash potato. Drain off the chips and lay them out onto a tray lined with kitchen roll to dry out.
2) Place the cod on lined kitchen roll on a plate, to drain off any excess moisture. Place more kitchen roll on top and allow it to soak up as much moisture as possible.
3) Fill a large pan with vegetable oil by 1/3 and place onto a medium heat. Bring the temperature up to 180c/350f or pre heat your fryer. Once hot carefully place a handful of chips into the fryer being careful not to add to much, otherwise the oil will spill over. Once golden take out using a spider or sieve and place onto a plate lined with kitchen roll to drain.
4) While the chips are cooking prepare the fish batter. Weigh out all the ingredients into a mixing bowl apart from the beer. Slowly add the beer whisking until there are no lumps and the consistency is thick where you can draw lines over the surface of the mixture. Grab another bowl and add 100g of flour with two pinches of natural sea salt. Once the chips are cooked and drained. Coat one of the cod fillets in the flour lightly and then coat into the batter. Carefully descend the coated cod fillet still holding the top into the oil swaying slowly back and forth half way in the hot oil, before releasing the rest into the oil. Be careful the fish does not splash into the oil and be careful not to touch the hot oil. Cook the fish for 10 minutes until golden. Carefully take the fish out with the sieve and lay it on a plate lined with kitchen roll. Allow to rest for 5 minutes before serving.
5) While the fish is resting heat up a non stick pan on a medium heat. Add the butter and allow it to melt. Add the peas to the pan with the grated garlic and chopped mint. Cook out for 5 minutes and seas with a pinch of natural sea salt. Take off the heat and mash the peas down. Serve with the fish and chips.
Check out the highlights below for more guidance on the dish on YouTube! Made live on Twitch CHEFJOHNREED – Twitch