| 16.9°C Dublin

Fish supper is my catch of the day

Reel 'em in with this delicious classic before a berry nice frozen treat

Close

Fish and Chips with Pea Puree

Fish and Chips with Pea Puree

Fish and Chips with Pea Puree

After a day at the beach there's nothing nicer than a fish supper. The kids always love when fish and chips are on the menu at home - decent fillets of cod or haddock coated in a light, golden batter with a side of hot, chunky chips and pea purée, with some salt and vinegar.

For best results when making the chips I like to use a nice floury potato - Roosters or Maris Pipers give me the best result. If you're not using the chips straight away, ensure they are covered in cold water to prevent discolouration.

Dry the chips before adding to the oil, it prevents the oil splattering.

Once you've prepared your batter, it's best to only dip the fish in at the last moment before plunging into hot oil.

Oil temperature is important: too cool will result in soggy fish and chips as they cook and absorb more oil due to being in the oil longer, too hot will give a lovely crisp batter but undercooked fish.

Once the fish is cooked, place on some kitchen towel to absorb excess oil, then serve immediately with the hot chips, a dollop of pea puree and wedge of lemon.

Our fruit garden has served us extremely well this year. We've used so much of the fresh fruit and vegetables in our restaurant, and any leftover will not go to waste.

A lovely way to while away an hour or two is to make some lovely frozen berry ice lollies. It's also a great way to get in some of your seven-a-day.

Frozen berries can be used if necessary, but fresh is always best. Fruits such as raspberries, strawberries, bananas and blueberries are favourites but we make many variations and like to add kiwi, pineapple, peaches or nectarines. A sprig or two of chopped fresh mint leaves added to the mixture makes a wonderful addition, more favoured by adults than children.

Once they are set, remove them from the popsicle mould by dipping into boiling water for a second or two - it should slide out of the mould. A batch or two of these on a hot day are an absolute lifesaver.

Happy cooking,

Kevin

 

FISH AND CHIPS WITH PEA PURÉE

Sunday World Newsletter

Sign up for the latest news and updates

This field is required This field is required

Ingredients (Serves 4-6)

200g plain flour + extra for dusting

100g corn flour

½ tsp active dried yeast

350ml beer or soda water

2 Maris Piper potatoes, cut into chips

20g butter

½ onion, chopped

2 garlic cloves, chopped

100ml cream

50ml white wine

225g peas

4 good-quality fresh cod portions

4 wedges of lemon

Salt and pepper

1 tbsp fresh mint, chopped

Method:

1. To make the batter, sift the flour and corn flour into a bowl. Add the dried yeast and make a well in the centre. Whisk in the beer or soda water until you have achieved a smooth batter. Cover with cling film and leave for 30 minutes.

2. Cut the potatoes into thick cut chips and keep in water until required.

3. In the meantime, prepare the pea purée. Melt the butter in a saucepan over a medium heat. Add the onion and garlic and fry for 30 seconds until softened. Pour in the cream and wine and bring to the boil. Add the peas and simmer for 3-4 minutes, until they have softened. Remove from the heat, season with salt and pepper and stir in the mint. Slightly crush the peas with a potato masher to create a chunky pea sauce and transfer to a bowl.

4. Cut the fish into pieces if desired or leave the fish in four large pieces.

5. Preheat the deep fat fryer to 180C and preheat the oven to 120C if using.

6. Dust the strips of fish in a light coating of flour, then dredge in the batter, shaking off any excess. Deep fry for about 5 minutes or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. If using larger pieces of fish, deep fry first before transfering to the oven to cook fully.

7. Finally, deep fry the potatoes until fluffy and cooked through.

8. Serve the fish and chips with a side of pea purée and a lemon wedge.

Close

Frozen Berry Ice Lollies

Frozen Berry Ice Lollies

Frozen Berry Ice Lollies

 

FROZEN BERRY ICE LOLLIES

Ingredients (Serves 4)

150g strawberries/raspberries

1 banana

175ml natural yogurt

2 tsp honey

to serve

50ml berry coulis

4 tbsp sprinkles

4 tbsp mini meringues or mini marshmallows

Method:

1. In a food processor, blend the berries and banana to a smooth mixture then add the yogurt and honey.

2. Pass through a sieve to remove any seeds.

3. Pour the mixture into lollipop moulds and insert lollipop sticks or small forks into the base.

4. Place in the freezer for 4 hours.

5. Remove from the freezer and slide each lollipop out of the mould by the stick. If it doesn't come freely, dip the mould in hot water for a couple of seconds and try again.

6. Drizzle the lollies with some berry coulis.

7. Sprinkle with your favourite topping such as mini meringues or marshmallows.

8. Enjoy the ice lollies straight away.

Close

Pea Puree

Pea Puree

Pea Puree

 

TOP TIP: Give peas a chance as  the perfect side for fish and chips

Pea purée is a delicious side with a beautiful vibrant colour that makes it an ideal accompaniment to many dishes, particularly fish and chips.

Fresh mint adds a lovely scent to the peas, but a top tip of mine is to add some fresh ginger. It brings a wonderful flavour to the purée. Cook the peas in chicken or vegetable stock for added oomph.

Freshly-shelled peas that are bang in season are best, but frozen peas can be used too.

Download the Sunday World app

Now download the free app for all the latest Sunday World News, Crime, Irish Showbiz and Sport. Available on Apple and Android devices


Top Videos





Privacy