Beer Battered Fish Calories
Tradional Scottish Fish and Chips in mass with mushy peas – an authentic recipe
Visitors to Scotland have often heard of the traditional fish and chips in the dough, and wonder where you can buy this. Fish and Chips shops (or "Chippie") are found in all cities and many towns around the country. Some simply serve to 'take away' food, while others include a restaurant. Many say they have their own secret ingredient, which makes their food better than the store next door.
Fish and Chips are also famous in England. The difference is that in Scotland, the "fish dinner" as we know, is with Haddock, while in England was traditionally made with cod.
The chips are made with good 'floury' potatoes as Golden Wonder. Often served with "mushy peas, from the marrow fat peas.
Not exactly the best food to eat on a calorie-controlled diet or weight watching. However, many people who have enjoyed this during his visit to Scotland are unable to buy in their own countries. This recipe means it can be done in home.
Traditional Fish and Chips in Batter
Served with Mushy Peas
Ingredients
The Peas
10 oz / 300 g dry fat, marrow peas
Malt vinegar (enough to moisten the peas)
Salt
Batter
self-raising flour
Sparkling mineral water (some people prefer to add beer or soda)
Vinegar Malt
Pinch of salt
4 fresh haddock fillets (frozen can also be used)
Floury potatoes 4 or 5 (depending on your appetite)
Method
- Soak the chickpeas overnight.
- The following by morning, the roof and oil, then for 1 hour or until tender.
- Drain most of the water, keeping a bit to keep them moist.
- Add vinegar and salt to taste.
- Peel and chop potatoes into chunks.
- Boil for about 5 minutes.
- Drain and place on paper towel to remove moisture.
- Sift flour and salt in a bowl.
- Doing well in the center, add the soda (sparks) water or beer.
- Beat until dough is smooth and creamy and shows bubbles on the surface.
- Add 2 tablespoons of vinegar, which helps the batter crispy.
- Heat a little oil in a fryer.
- Check the temperature by dropping a small amount of mass (which quickly turn golden brown and crispy).
- Preheat the oven to high.
- Drain the haddock in the kitchen roll, then dip and coat completely with the batter.
- Place in the fryer and cook for 5-10 minutes depending on size of fish.
- Make sure it is not too much coffee.
- Remove fat and drain on paper towels.
- Keep warm in the oven until the rest has been cooked.
- Cook the potatoes fried in oil as usual.
About the Author
May Cropley lives in the Kingdom of Fife in Scotland. She is passionate not only about the place, but also the history, the people, the food, the music and art, poetry, the culture and all things Scottish. All of this, and the Home of Golf at St Andrews are featured on her website. Visitors to the website Scotland’s Enchanting Kingdom can contribute Scottish Recipes and Scottish poems.
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