Ginger beer battered fish with chili minted mushy peas
Serves 1
Directions
- 1Season the fish with salt and pepper and refrigerate for 10 minutes.
- 2Prepare the batter by mixing flour, cayenne pepper, salt, pepper, baking powder, ginger beer, and a tablespoon of oil to a double cream consistency.
- 3Coat the fish in seasoned flour, dip in the batter, and fry in hot oil for 3 to 5 minutes, turning halfway through.
- 4Prepare the mushy peas by sautéing chopped shallot, chili, and garlic in olive oil and butter.
- 5Blanch frozen peas with fresh mint stalks, drain, and add to the shallot mix, then crush.
Ingredients
- fish
- salt
- pepper
- flour
- cayenne pepper
- baking powder
- ginger beer
- oil
- olive oil
- butter
- shallot
- chili
- garlic
- frozen peas
- fresh mint
Equipment
fridgebowlpanfryer
