4 x 150g (5 oz) pieces firm white fish (e.g. snapper, barramundi or cod), kept in fridge until ready to cook
sea salt
Mushy peas
200g (7 oz) dried green peas (marrowfat peas)
1 tsp bicarbonate (baking) soda
1 tsp sea salt
½ tsp white sugar
30g (1 oz) butter
30ml (1 oz) thickened (heavy) cream
Fish batter
200g (7 oz) plain (all-purpose) flour, put in the freezer for 15 minutes before using
1½ tsp baking powder
¼ tsp ground turmeric
1 cup cornflour (cornstarch)
300ml (10.5 fl oz) cold soda water
Chip shop curry sauce
60g (2 oz) butter
1/4 cup plain (all-purpose) flour
1 tbsp mild curry powder
½ cup apple juice
2 cups chicken stock
3 tbsp ketchup (tomato sauce)
1 tsp sea salt, plus extra if needed
Triple-cooked chips
6 large potatoes, peeled, cut into chunky chips
sea salt
vegetable oil, for deep-frying
malt vinegar, to serve
Chips Only
These chips were fabulous—- a few steps to make it happen however was worth it! Thank you Marion!
Mushy Peas
Hi Marion, everything is perfect, apart from the Mushy Peas.
Keep everything as is. But at the beginning add small pieces of Red Chillies, plus add the cream last as Your warming them Up..
Once again Thank You for a Great Page, & give Your Mum A Big Hug..❤😎