Fish and chips

Name: Fish and chips | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 4 large King Edward potatoes (or Maris Piper potatoes); 400g frozen peas; 6 mint leaves; 4 tbsp reduced-fat crème fraîche; 275g self-raising flour, plus extra for coating; 325ml chilled lager; 2 tbsp Amoy Reduced Salt Soy Sauce; Sunflower oil, for frying; 4 pieces cod loin (or fillet), about 150g each

We've updated this classic seaside fish and chips recipe with soy sauce for added taste, and lager for a crisper texture

By Asda Good Living,21st September 2015

(6 votes)

Cook: 50 Mins

Serves: 4

Price: £1.47 per serving

Nutritional Information

Each 664g serving contains

Energy
3420kj
817kcal

41%

Fat
21.9g

High
31%

Saturates
4.0g

Med
20%

Sugars
5.3g

Med
6%

Salt
1.33g

Med
22%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
515kj/123kcal

Ingredients

4 large King Edward potatoes (or Maris Piper potatoes)

400g frozen peas

6 mint leaves

4 tbsp reduced-fat crème fraîche

275g self-raising flour, plus extra for coating

325ml chilled lager

2 tbsp Amoy Reduced Salt Soy Sauce

Sunflower oil, for frying

4 pieces cod loin (or fillet), about 150g each

Method

Pre-heat the oven to 150C/130C Fan/Gas 2. Line 2 baking trays with double-thickness kitchen roll. Peel the potatoes and cut into thick chips. Put in a bowl of cold water and set aside until you’re ready to cook them.

Boil the peas with the mint leaves for 5 minutes. Drain and put in a bowl. Add the crème fraîche, then blitz with a hand-held blender to get a rough purée. Set aside and keep warm until ready to serve.

Sift the four into a bowl, add a pinch of salt, then gradually whisk in the lager and soy sauce to make a batter that is about the thickness of double cream.

Pour sunfower oil into a large pan or deep fryer until one-third full. Heat to 120C, or until a small piece of bread sizzles gently when dropped in the oil.

Drain the chips, then pat dry with kitchen roll. Put enough in a chip basket to fll a quarter of the way up - don't cook too many chips at once as they won't fry properly.

Lower into the fat and cook for 8 minutes, or until the chips are soft when pierced with a small knife. Lift out and set aside while you cook the rest.

Increase the heat of the oil to 180C, or until it's hot enough for a piece of bread dropped in to turn brown within 20 seconds.

Put some flour on a plate. Dust one piece ofthe fish in it to coat lightly all over, then shake off any excess. Dip in the batter to coat thickly.

Put in the hot oil and fry for 8-10 minutes, until golden brown and crisp. Keep warm in the oven on a lined baking tray. Repeat with the rest of the fish. (If you have room in the pan, you could cook 2 pieces at a time.)

When all the fish is cooked, fry the chips a second time in batches, until crisp and brown. Drain on kitchen roll. Serve as a side with the fsh and peas.

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