Fish and Chips


  • 8 medium potatoes
  • 3 white fish fillets
  • 1 + 3/4 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp paprika
  • 1 tsp salt
  • 10 fl oz cold beer
  • Salt and freshly ground black pepper to taste
  • 1 + 1/2 cups frozen peas
  • 2 tbsp butter
  • 2 mint leaves
  • Vegetable oil for frying
  • Lemon wedges optional

Seafood gumbo


Peel and cut the potatoes in sticks. Place them in a pan and cover them with vegetable oil (cold oil). Let it heat/simmer for about 30 minutes over low heat. After 30 minutes, turn the heat to medium/high and let them fry until crispy and golden (30 – 40 minutes more).
In another pan place peas, butter, mint leaves, and a little salt over medium heat until peas get hot. Add 2 tbsp water and with a fork roughly mash the peas. Set aside. When the potatoes are almost done, cut the fish fillets in half, lengthwise (they should be about 1 in/2.5cm wide).
In a bowl mix the flour, baking powder, paprika, and salt. Dust the fish fillets in this mixture, shaking off any excess flour and setting aside.
Add the beer to the flour mixture and mix well. Remove the fries from the pan and set them aside.
Dip a fish fillet in the batter, shake off excess and fry them in batches (in the same oil the potatoes were fried) until crisp and golden – about 2 minutes on each side. Remove from oil and place them on a plate lined with paper towels.
Repeat with the other fish fillets. When you’re done frying the fish, return the fries to the hot oil to warm them up.
Meanwhile, reheat the peas. Remove the fries from the oil and place them in a dish lined with paper towels. Serve the fish fillets with fries (chips) and mushy peas – lemon wedges are optional


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