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Dhruv Baker’s battered fish and mushy peas
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250g yellow split peas
200g frozen Cooks’ Ingredients diced onions
2 bay leaves
2 tbsp frozen Cooks’ Ingredients chopped coriander
1 red chilli, deseeded and chopped
1 green chilli, deseeded and chopped
2 limes, juice
300g frozen peas
150g plain flour
2 tsp baking powder
½ tsp fennel seeds
½ tsp turmeric
¼ tsp chilli powder
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp yellow mustard seeds
¼ tsp frozen Cooks’ Ingredients chopped ginger
4 frozen white fish fillets, such as haddock or cod, defrosted
1. For the mushy peas, put the split peas in a pan with 1 litre water, the onions and bay leaves; season with black pepper. Boil for 1 hour until the peas are tender, adding more water if necessary. Add the coriander, chillies and lime juice. In another pan, boil the frozen peas in for 4 - 5 minutes, then drain and crush with a fork. Stir into the split peas and season.
2. For the batter, mix the flour, baking powder, spices, ginger and a pinch of salt with 250 - 270ml cold water until smooth. Heat a large pan of oil to 180°C, or until a piece of bread turns golden in 30 seconds. Dip 2 pieces of fish in batter and deep-fry for 7 - 8 minutes, turning once or twice. Remove, drain on kitchen paper and set aside. Repeat with the remaining fish.
3. Serve the fish with the mushy peas and Waitrose frozen crispy chunky oven chips.
Typical values per serving:
This recipe was first published in February 2012.