Something Fishy!

In celebration of National Fish & Chips Day today we’ve decided to share with you Edward Hayden’s great recipe to make your very own yummy fish and chips tonight!

Deep Fried Plaice & Chips with Creamed Peas
Serves 4

Fish, chips and mushy peas – though we hate to admit it we all love it! I prefer this method of coating the fish to a thick batter, which can be too heavy – it often seems that there’s more batter than fish. Plaice is a very versatile fish and this is just one way to use it. If you wish, you could use other types of fish, such as John Dory, cod or haddock for this dish. I have also included a method for cooking the perfect chip!

Edward’s Thick-Cut Chips
4 large potatoes (roosters/maris pipers)
Sunflower/vegetable oil for deep frying

Deep Fried Plaice:
4 large fillets of plaice
1 egg
2floz/50ml milk
1oz/25g seasoned flour (plain flour with salt
and pepper)
5oz/150g breadcrumbs
1 tablespoon sesame seeds
1 teaspoon of chilli flakes

Peel the potatoes and cut into thick pieces.
Heat the oil in a deep fat fryer. Test it by dropping a piece of bread into the oil; if it’s sufficiently hot the bread will crisp up in 30 seconds.
Once the oil is hot drop the chips into it and cook until they are almost fully cooked. At this stage lift the chips up from the oil, allow the oil to heat back up for 2-3 minutes and carefully drop the chips back into the hot oil for 2-3 minutes until they turn nice and crisp.
Drain well on kitchen paper and store in the oven for a remaining 3-4 minutes whilst you are cooking the fish.

Remove the skin from each fillet of plaice.
Prepare three bowls:
1: Seasoned flour
2: Egg wash mixture: egg and milk whisked together
3: Breadcrumbs with sesame seeds & chilli flakes
Dip the pieces of fish in the flour first to coat, shake off the excess and then transfer to the egg wash mixture, coating completely and finally toss the egg-coated pieces of fish in the breadcrumb mixture.
Using your hand, gently press the breadcrumbs onto the fillets of plaice.
Place on a tray in the fridge to rest while you make your pea purée.

To Cook:
Heat the deep fat fryer with some vegetable/sunflower oil.
Check that the oil is hot enough (see Thick-Cut Chips recipe, above).
Carefully drop the coated fillets of plaice (in batches) into the deep fat fryer.
Deep fry the fish until golden brown. This should take no more than 3-4 minutes.
Drain on some kitchen paper and serve immediately.
Serve the fish with creamed peas and home-made chips.

Creamed Peas:
8oz/225g frozen peas
2 cloves of garlic, finely diced
½ medium sized onion, finely diced
4 mushrooms, thinly sliced
4floz/110ml cream
1 tablepoon mint, freshly-chopped
Salt & freshly-ground black pepper

In a large saucepan quickly fry off the onion, garlic and mushrooms until lightly browned.
Add in the frozen peas and allow to cook gently with onion, garlic & mushroom mixture for 3-4 minutes.
Add in cream and cook until the peas have softened and the cream has reduced and thickened slightly (allow no more than 5 minutes).
Mix in the freshly chopped mint at this stage.
Correct the seasoning and serve immediately.

Edward’s Top Tip:
The different elements of this dish all cook in a relatively short period of time so it is worth spending a little extra time preparing all different elements and then cook them all almost simultaneously. Start by cooking the creamed peas and the chips. The fish only takes a few minutes to cook, so this is normally the last item I start on. Trust me, it is well worth the effort!

Taken from p. 64 of Food to Love by Edward Hayden, out now in paperback priced €14.99 click here for more information!