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Beer battered hake fillets, Shoestring Fries, Mushy pea fritters and thick, thick gravy!
Beer battered hake fillets, Shoestring Fries, Mushy pea fritters and thick, thick gravy!
by alwayscookingcouple
Ingredients
- Seafood by Sykes skin on fillets
- Self raising flour
- Beer (we used an IPA)
- Potatoes
- Marrowfat peas
- Breadcrumbs
- Egg - whisked
- Salt
- Pepper
- Sunflower oil
Instructions
- For the mushy pea fritters you need to use marrow fat peas. Boil them in a pan, drain, mush and ideally leave them in the fridge overnight as they will be easier to mould.
- Mould the peas into patties, then coat with flour, dip in beaten eggs and carefully cover in bread crumbs.
- Heat a small amount of oil in a pan and fry for 3/4 minutes on each side and then whack on a baking tray in the oven on a low heat while you cook everything else.
- Grate your potatoes and squeeze out the excess water with a clean tea towel, then deep fry them until golden and throw onto the baking tray with the fritters.
- To make the batter for the fish mix together 150g of self raising flour and add 180ml of a nice beer of your choice, season with salt and pepper and whisk.
- Pat your fish fillets dry (this will help the batter stick to them), then dunk your fillets of choice into the batter and then carefully into the oil you used for your chips, and fry until golden.
- Cover in gravy!
Tried this recipe?Let us know how it was!
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