Extra-crispy fish with IPA batter and curry-spiced mushy peas.
Triple-cooked chips were popularized by Heston Blumenthal. Curry mushy peas are a gastropub innovation.
This is modern British gastropub cooking. The extra steps are worth the result.
Ingredients
Scale
Measurement units
- 1 ½ lb Halibut fillets
- 2 lb Russet potatoes, cut into thick chips
- 1 cup All-purpose flour
- ½ cup Rice flour
- 1 tsp Baking powder
- 1 cup Cold IPA beer
- 2 cup Frozen peas
- 1 tsp Curry powder
- 2 tbsp Butter
- 2 tbsp Fresh mint, chopped
- 6 cup Vegetable oil
- 2 tsp Salt
- 4 Lemon wedges
Ingredients
Scale
Measurement units
- 1 ½ lb Halibut fillets
- 2 lb Russet potatoes, cut into thick chips
- 1 cup All-purpose flour
- ½ cup Rice flour
- 1 tsp Baking powder
- 1 cup Cold IPA beer
- 2 cup Frozen peas
- 1 tsp Curry powder
- 2 tbsp Butter
- 2 tbsp Fresh mint, chopped
- 6 cup Vegetable oil
- 2 tsp Salt
- 4 Lemon wedges
Instructions
Start triple-cooked chips
Simmer potatoes in salted water until just tender, about 10 minutes. Drain carefully and let steam dry 10 minutes. Heat oil to 275F. Fry chips 5 minutes until pale. Drain and refrigerate 30 minutes (or freeze for crispier results).
Equipment
- deep fryer
- thermometer
Ingredients
- potatoes (2 lb)
- vegetable oil (6 cup)
- salt (½ tsp)
Make the peas and batter
Cook peas until tender. Drain. Mash roughly with butter, curry powder, mint, and 0.5 teaspoon salt. Keep warm. Whisk flour, rice flour, baking powder, and 0.5 teaspoon salt. Add cold IPA and whisk briefly. Leave lumpy.
Ingredients
- peas (2 cup)
- butter (2 tbsp)
- curry powder (1 tsp)
- mint (2 tbsp)
- salt (½ tsp)
- flour (1 cup)
- rice flour (½ cup)
- baking powder (1 tsp)
- IPA (1 cup)
Fry the chips and fish
Heat oil to 375F. Fry chips until deep golden, 4 to 5 minutes. Drain and season with remaining salt. Keep warm. Pat halibut dry. Dip in batter. Fry 5 to 6 minutes until deep golden. Serve fish with chips, curry peas, and lemon wedges.
Equipment
- deep fryer
- thermometer
Ingredients
- halibut (1 ½ lb)
- salt (½ tsp)
- lemon wedges (4 wedges)
Before you cook
Cook notes
- • Triple-cooked chips were popularized by Heston Blumenthal.
- • Curry mushy peas are a gastropub innovation.
- • This is modern British gastropub cooking.
- • The extra steps are worth the result.
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