Tin of mushy peas in the us these can be found in the international section in most major supermarkets now let s cook. Bring a shallow pot of lightly salted water to a boil over medium high heat. Boil the peas in water adding the vegetable stock and a pinch of salt. Heat butter in a small saucepan over medium. Cover your fish with a dusting of plain flour then drop into the batter and coat completely.
Drop gently into the hot oil i place it on a slotted metal soon first and then lower it in to avoid splashes or me burning my hands. To prepare the peas transfer peas to a large bowl of cold water and set aside for 24 hours to soak. They are different from young garden peas because they contain a high proportion of starch giving them their signature mushy texture. Add soda water lager and salt. Ingredients 900 g potatoes sunflower oil for deep frying 225 g white fish fillets skin off pin boned from sustainable sources 225 g plain flour plus extra for dusting 285 ml cold beer 3 heaped teaspoons baking powder mushy peas a few sprigs of fresh mint 1 knob of unsalted butter 4 handfuls.
Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate baking soda then rinsed in fresh water after which the peas are gathered in a saucepan covered with water and brought to a boil then simmered until the peas are softened and mushy. Dip into the batter and lift letting the excess batter drip off. Make the batter first up to 12 hours in advance and refrigerate whilst preparing you potatoes and fish. Once batter has rested for 24 hours and peas have soaked until tender preheat deep fryer or oil in a heavy bottomed pot to 250ºf. Place 1 cup of the flour into a bowl add the baking powder and slowly whisk in the water.
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Add frozen peas and cook for 3 minutes or until tender. Add peas and stock and season with salt and pepper. In a large bowl mix both flours baking powder and sugar. Once the peas are cooked drain the liquid from them. Baking soda added to the simmering peas causes them to explode and create the desired mush.
Bring to a boil. Leave the batter to rest in the fridge for around 30 minutes. Mix together only until the batter binds together and is smooth. Bring to a boil. Add frozen peas and cook for 3 minutes or until tender.
Mix together only until the batter binds together and is smooth. Drain peas and transfer to a blender or large food processor. Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate baking soda then rinsed in fresh water after which the peas are gathered in a saucepan covered with water and brought to a boil then simmered until the peas are softened and mushy. Drop gently into the hot oil i place it on a slotted metal soon first and then lower it in to avoid splashes or me burning my hands. Tin of mushy peas in the us these can be found in the international section in most major supermarkets now let s cook.
