Haddock, chips ,mushy peas & scraps recipe

Sure! Here’s a classic recipe for haddock, chips, mushy peas, and scraps. This dish is a British favorite and combines crispy battered fish, golden fries, and creamy peas.

Ingredients

For the Haddock

• 4 haddock fillets
• Salt and pepper to taste
• 1 cup plain flour
• 1 cup beer (or sparkling water for a non-alcoholic version)
• 1 tsp baking powder
• Vegetable oil for frying

For the Chips

• 4 large potatoes
• Vegetable oil for frying
• Salt to taste

For the Mushy Peas

• 2 cups frozen peas
• 2 tbsp butter
• 2 tbsp cream
• Salt and pepper to taste

For the Scraps (optional)

• Leftover batter from the fish
• Vegetable oil for frying

Instructions

Preparing the Chips

1. Peel and Cut Potatoes: Peel the potatoes and cut them into thick chips. Rinse them under cold water to remove excess starch.
2. First Fry: Heat oil in a deep fryer or a large pan to 140°C (285°F). Fry the chips for about 5-6 minutes until they are soft but not colored. Remove and drain on paper towels.
3. Second Fry: Increase the oil temperature to 190°C (375°F). Fry the chips again until they are golden and crispy. Drain on paper towels and season with salt.

Preparing the Haddock

1. Season and Rest: Season the haddock fillets with salt and pepper and set aside.
2. Make the Batter: In a bowl, mix the plain flour and baking powder. Slowly whisk in the beer until you have a smooth batter.
3. Heat Oil: Heat the vegetable oil in a deep fryer or large pan to 190°C (375°F).
4. Batter and Fry: Dip each haddock fillet into the batter, letting the excess drip off. Carefully lower the fish into the hot oil. Fry for about 4-5 minutes until the batter is golden and crispy. Remove and drain on paper towels.

Preparing the Mushy Peas

1. Cook the Peas: Cook the peas in boiling water for about 3-4 minutes until tender. Drain well.
2. Mash the Peas: Mash the peas with a potato masher or pulse them in a food processor for a smoother texture.
3. Add Butter and Cream: Stir in the butter and cream. Season with salt and pepper to taste. Keep warm until serving.

Preparing the Scraps (Optional)

1. Fry the Scraps: Drop small spoonfuls of the leftover batter into the hot oil used for the fish. Fry until golden and crispy, about 1-2 minutes. Drain on paper towels.

Serving

1. Plate the Dish: Serve the crispy haddock fillets with a generous portion of chips on the side.
2. Add the Mushy Peas: Add a dollop of mushy peas to the plate.
3. Top with Scraps: Scatter the crispy scraps over the fish and chips, if using.

Enjoy your homemade haddock, chips, mushy peas, and scraps! This dish is perfect with a splash of malt vinegar and a sprinkle of sea salt.