Tex's Proper Beer Battered Fish & Chips With Mushy Peas 🐠🍟 Recipe by Tex
Tex's Proper Beer-Battered Fish & Chips with Mushy Peas 🐠🍟 Cooking Instructions 50 mins 1 For best results make your batter an hour before you cook and refrigerate. Mix all the dry ingredients in a jug then pour in your beer slowly, stirring until you get a smooth batter. The batter should be the consistency of single cream, adjust amounts of beer or flour until it is. I like to use British beer for flavour. 2 The custard powder is my secret ingredient. It's basically cornflour with a little sugar, powdered egg, vanilla flavouring, and powdered egg. It will add a little sweetness to your batter, and a little extra colour 3 Prep your chips (see recipe in my profile: Tex's No-Fail Chips), and deep fry for 2 minutes at 130°C 4 Heat your oil to 180°C/356°F. Dip the fish in the beaten egg then dredge with flour. Dip the fish in the batter, and cook for 5-6 minutes according to the thickness of your fillet. Turn halfway through If after its been cooked the batter looks a bit pale, cook for another minute or so until it's an orangey-brown colour. Keep in a warm oven until ready to serve 5 6 Heat your oil to 180°C/355°F. Add your chips, and cook until they float, then a little longer until they start to become golden. They should rattle in the fryer basket when shaken if they're done 7 While your chips are cooking, reheat your peas, uncovered, stirring frequently. Season with salt. Add a little hot water or the strained juice from the peas if too dry 8 Drain the fish & chips on kitchen paper for a few seconds then plate up with the peas and plenty of salt and malt vinegar over everything. 9 Enjoy as is... 10 Or with gravy (see recipe in my profile 'Tex's English Chippy-Style gravy) 11 1 For best results make your batter an hour before you cook and refrigerate. Mix all the dry ingredients in a jug then pour in your beer slowly, stirring until you get a smooth batter. The batter should be the consistency of single cream, adjust amounts of beer or flour until it is. I like to use British beer for flavour. 1 For best results make your batter an hour before you cook and refrigerate. Mix all the dry ingredients in a jug then pour in your beer slowly, stirring until you get a smooth batter. The batter should be the consistency of single cream, adjust amounts of beer or flour until it is. I like to use British beer for flavour. 2 The custard powder is my secret ingredient. It's basically cornflour with a little sugar, powdered egg, vanilla flavouring, and powdered egg. It will add a little sweetness to your batter, and a little extra colour 2 The custard powder is my secret ingredient. It's basically cornflour with a little sugar, powdered egg, vanilla flavouring, and powdered egg. It will add a little sweetness to your batter, and a little extra colour 3 Prep your chips (see recipe in my profile: Tex's No-Fail Chips), and deep fry for 2 minutes at 130°C 3 Prep your chips (see recipe in my profile: Tex's No-Fail Chips), and deep fry for 2 minutes at 130°C 4 Heat your oil to 180°C/356°F. Dip the fish in the beaten egg then dredge with flour. Dip the fish in the batter, and cook for 5-6 minutes according to the thickness of your fillet. Turn halfway through If after its been cooked the batter looks a bit pale, cook for another minute or so until it's an orangey-brown colour. Keep in a warm oven until ready to serve 4 Heat your oil to 180°C/356°F. Dip the fish in the beaten egg then dredge with flour. Dip the fish in the batter, and cook for 5-6 minutes according to the thickness of your fillet. Turn halfway through If after its been cooked the batter looks a bit pale, cook for another minute or so until it's an orangey-brown colour. Keep in a warm oven until ready to serve 5 5 6 Heat your oil to 180°C/355°F. Add your chips, and cook until they float, then a little longer until they start to become golden. They should rattle in the fryer basket when shaken if they're done 6 Heat your oil to 180°C/355°F. Add your chips, and cook until they float, then a little longer until they start to become golden. They should rattle in the fryer basket when shaken if they're done 7 While your chips are cooking, reheat your peas, uncovered, stirring frequently. Season with salt. Add a little hot water or the strained juice from the peas if too dry 7 While your chips are cooking, reheat your peas, uncovered, stirring frequently. Season with salt. Add a little hot water or the strained juice from the peas if too dry 8 Drain the fish & chips on kitchen paper for a few seconds then plate up with the peas and plenty of salt and malt vinegar over everything. 8 Drain the fish & chips on kitchen paper for a few seconds then plate up with the peas and plenty of salt and malt vinegar over everything. 9 Enjoy as is... 9 Enjoy as is... 10 Or with gravy (see recipe in my profile 'Tex's English Chippy-Style gravy) 10 Or with gravy (see recipe in my profile 'Tex's English Chippy-Style gravy) 11 11 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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