Share on Google+ : http://goo.gl/99f7Us Share on Facebook : http://goo.gl/NzqsmZ Tweet now : http://goo.gl/Q36fXa Chef Shantanu Gupte is up with a 'fishy' recipe today. It is a classic British meal called Fish & Chips and we bet, you cannot resist drooling over these tender fish fillets wrapped in a light, crispy beer batter and served with crunchy fried chips and mushy peas.
Ingredients:
fish fillets
For mushy peas: water 250 grams green peas fresh mint leaves - roughly chopped salt and pepper powder to taste
For seasoning fish fillets: salt cracked pepper lemon juice (half lemon) mustard (optional) 1 cup seasoned flour
For batter: 1 cup flour salt & pepper to taste 300 ml beer
For fish: oil
Serve with: Fried chips Mushy peas
Method:
To make mushy peas: - Heat water in a pan and add bring it to boil. - Add the peas and fresh mint leaves to it. - Add salt and pepper powder to the peas and let them cook. - Let it cool down before blending to serve with the fish.
To season the fish fillets: - Season the fish fillets with salt, cracked pepper, lemon juice and little mustard (optional) on both sides. - Dab the fillets in flour seasoned with salt and pepper.
To make the batter: - In a bowl, add the flour, salt and pepper and start whisking the ingredients while you simultaneously pour in the beer. Make sure you get a nice, coating consistency (neither too thick,nor too thin). - Give it a nice whisk to avoid any lumps.
To cook fish: - Heat oil in a pan. - Coat the fish fillets in the beer batter and drop it in the oil carefully. - Flip them over and let them cook until they get a nice crust and come at the top on the surface of the oil. - Take them off heat and place the crispy fillets on an absorbant paper. - The beer batter fish is ready to be served with mushy peas and chips.
