We've updated this classic seaside fish and chips recipe with soy sauce for added taste, and lager for a crisper texture
• 50 min Cook Time • 4 Servings • 9 Ingredients Details • 7 PRIMARY INGREDIENTS • 4 large Potatoes • 400g frozen peas • 6 mint leaves • 4 tbsp reduced-fat fresh cream • 275g self-raising flour, plus extra for coating • 325ml chilled lager • 4 pieces basa loin (or fillet), about 150g each • 2 CUPBOARD ITEMS • 2 tbsp Salt Soy Sauce • Sunflower oil, for fryingRead more
1. 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.
2. Boil the peas with the mint leaves for 5 minutes. Drain and put in a bowl. Add the fresh cream, then blitz with a hand-held blender to get a rough purée. Set aside and keep warm until ready to serve.
3. Sift the flour 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.
4. Pour sunflower 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.
5. Drain the chips, then pat dry with kitchen roll. Put enough in a chip basket to fill a quarter of the way up - don't cook too many chips at once as they won't fry properly.
6. 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.
7. 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.
8. Put some flour on a plate. Dust one piece of the fish in it to coat lightly all over, then shake off any excess. Dip in the batter to coat thickly.
9. 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.)
10. 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 fish and peas.
This could be good served cold as a snack. They will keep in the fridge for up to three days, or can be frozen
• 40 min Cook Time • 16 Servings • 9 Ingredients Details • 8 PRIMARY INGREDIENTS • 300g Frozen Star Green Peas • 150g self-raising flour • 200ml semi skimmed milk • 2 large eggs, separated • 50g Halloumi, drained and cut into pea-sized cubes • 1 or 2 red chillies, de-seeded and finely chopped • 2-3 tbsp chopped fresh flat-leaf parsley • Salad, to serve 1 CUPBOARD ITEMS • 2 tbsp olive oil
To save last-minute preparation time, mix the glaze and arrange the sausages in the roasting tin earlier in the day. Keep in the fridge until they are ready to cook....see more
• 30 min Cook Time • 10 Servings • 6 Ingredients Details • 4 PRIMARY INGREDIENTS • 400g pack SFP Chicken Cocktail Sausages • 1 tbsp sweet chilli sauce • 1 tbsp clear honey • 1 tbsp redcurrant jelly 2 CUPBOARD ITEMS • Sunflower oil, for greasing • 1 tbsp soy sauceRead more
1. Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a roasting tin with oil. Separate the cocktail sausages and put them in the roasting tin. Cook in the oven for 12-15 minutes.
2. Mix together the soy sauce, sweet chilli sauce, honey and redcurrant jelly and add to the tin. Turn the sausages in the glaze until they are coated all over. Bake for another 10 minutes. Serve warm.
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