John Myers
Fried Fish with Mushy Peas
The perfect fried fish with mushy peas recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 2 tbsp Butter
- 250 g Frozen peas
- 200 ml Water
- 100 ml Whipped cream
- 6 Stems Mint fresh
- 30 g Mashed potato powder
- Salt and pepper
- 125 g Flour
- 0,5 tsp Salt
- 125 ml Beer
- 2 Eggs
- 40 g Butter
- 0,25 liter Rapeseed oil
- 0,25 liter Victoria bass fillets
- Peel off the shallot, cut into large cubes and sauté in 1 tablespoon butter in a saucepan until translucent. Add the peas and sauté for about 2 minutes. Pour in 200 ml of water and whipped cream, season with salt and pepper and bring to the boil. Cook for 10 minutes over medium heat .
- Pluck the mint leaves from the stalks, finely chop except for a few leaves. Finely puree the pea mixture with a blender, stir in the mashed potato powder, remaining butter and chopped mint with a wooden spoon.
- For the beer batter: mix the flour and 1/2 teaspoon salt, stir with the beer and egg yolks until smooth. Let the dough swell for 15 minutes. Melt 40 grams of butter in a saucepan over a mild heat. Stir the butter into the beer batter. Beat the egg whites and a pinch of salt until stiff, stir in a third of the batter, fold in the rest.
- Arrange the baked fish with pea puree on plates, garnish with the remaining mint and serve.
Facebook Comments