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  • Writer's picturehalalgal

Chippy Style - Fish, Chips, Mushy Peas, Tartar Sauce and Curry Sauce

Updated: May 28, 2020

This was the best fish and chips I have ever had. Hands down. I think I just created a chippy better than the way a chippy makes a chippy. And I cannot wait to share this with you.



Serves = 6 People


Ingredients


Fish

6 Angel cut Haddock

Corn Flour to dust the fish


Fish Batter

3 cups Plain Flour

1/2 cup Vinegar

1 tsp Salt

1 tsp Pepper


Mushy Peas

500g Garden Peas

70g Butter

1/4 tsp Salt

1/2 tsp Pepper

4 cut Mint Leaves


Curry Sauce

50g Butter

50g Raisins

3 tbsp Mild Curry Powder

4 Garlic Cloves

1 tsp Ginger

3 tbsp Vinegar

1 Star Anise

1/2 tsp Salt

1 tsp Pepper

2 tbsp Corn Flour

1 Chicken Stock cube


Chips

2.5kg Maris Piper Potatoes

Vegetable oil for deep frying


Tartar Sauce

1/2 cup mayonnaise

3 tbsp dill pickle

1 tbsp lemon juice

1 tbsp capers

1/2 tsp mustard

1/4 tsp Salt

1/4 tsp Pepper


Method

Potatoes

1. Peel and cut potatoes into chunky sized slices, rinse under cold water in a colander and soak them in a bowl filled with water so that it doesn't brown. Before frying the chips make sure they are patted dry and placed in a deep pan, half full of vegetable oil. Make sure the oil is hot, around 190º and fry for approx 8 minutes, until golden.

Curry Sauce

2. For the curry sauce, finely slice two onions, 4 garlic cloves and grate some garlic.

3. In a pan melt the butter and cook the onions, garlic and ginger on a low heat for 15 minutes. Then add in turmeric powder, curry powder, star anise, vinegar, raisins and seasoning and fry for 1 minute

4. Add in the chicken stock cube to 500mls of boiling water and add to the curry sauce mixture

5. Bring to the boil and simmer for 30 minutes. Once this is done, take out the star anise and add the corn flour water mixture, this will thicken the sauce, cook for 5 more minutes and then blitz until smooth.

Mushy Peas

6. For the mushy peas, put the peas in a pan and cover with boiled water. Once the peas come to a boil, simmer for 3 minutes and drain the water.

7. Add in butter, mint and seasoning and begin to mash.

Tartar Sauce

8. For the tartar sauce, mix in all ingredients - dill pickle, capers, mayonnaise, mustard, lemon juice and seasoning - and place in the fridge for 30 minutes for the ingredients to come together.

Fish Batter

9. For the batter, mix the flour, seasoning and vinegar together and add some water slowly to the mixture until it becomes smooth and runny, but not too thin so that it doesn't stick to the fish. Dust the fish in corn flour before dipping in batter, this will lock in the fish's moisture.

10. Fry in vegetable oil and make sure the oil is hot, cook on both sides for 4-5 minutes.











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