Dairy-Free Fish and Chips with Mushy Peas

Ingredients

• 4 6oz Cod Fillets
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 3/4 cup Sparkling Water
• 4 cups Vegetable Oil
• about 910 g Potatoes
• about 450 g Frozen Peas
• 2 tbsp Plant-Based Butter
• 2 tbsp Mint Leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 910 g of potatoes and cut them into 1.27 cm thick chips. Rinse the cut potatoes under cold water, then pat them completely dry with paper towels.
2. 2Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer and heat it over medium-high heat until it reaches 175°C. Carefully add the dried potato chips to the hot oil, ensuring the pot is not overcrowded, and fry for 10-15 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer the cooked chips to a plate lined with paper towels, then immediately season them with 1/2 tsp of salt.
3. 3In a medium bowl, whisk together the 1 cup of all-purpose flour, 1 tsp of baking powder, 1/4 tsp of black pepper, and the remaining 1/2 tsp of salt. Gradually whisk in the 3/4 cup of sparkling water until the mixture is a smooth batter with no lumps.
4. 4Ensure the 4 6oz cod fillets are patted dry. Dip each cod fillet into the prepared batter, making sure it is fully coated, and allow any excess batter to drip off. Carefully lower the battered cod fillets, one at a time, into the 175°C vegetable oil.
5. 5Fry the battered cod fillets for 5-7 minutes, gently turning them halfway through, until the batter is golden brown and crisp, the fish is opaque, and flakes easily with a fork, reaching an internal temperature of 63°C. Use a slotted spoon or spider strainer to carefully remove the fried cod fillets from the hot oil and place them on a clean plate lined with paper towels to drain any excess oil.
6. 6Place the about 450 g of frozen peas in a saucepan and add enough water to just cover them. Bring the water to a boil over high heat, then reduce heat to medium and simmer for 3-5 minutes, or until the peas are tender. Drain the cooked peas thoroughly and transfer them to a blender or food processor.
7. 7Add the 2 tbsp of plant-based butter and the 2 tbsp of mint leaves to the drained peas in the blender or food processor, then blend until the mixture is smooth and creamy. Arrange the fried cod fillets and the seasoned chips on plates, and serve immediately with the creamy mushy peas on the side.

Substitutions

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