Traditional Scottish Fish and Chips in Batter with Mushy Peas - An Authentic Recipe
When visiting Scotland, many enjoy a taste of the famous Fish and Chips. This Recipe for Authentic Scottish Fish and Chips in batter, served with Mushy Peas,† can be made at home.
Visitors to Scotland have often heard of the traditional fish and chips in batter, and wonder where they can buy this.† Fish and Chips shops (or 'Chippies') are in every town and many villages up and down the country.† Some† simply serve 'Take Away' food, while others include a restaurant.†† Many claim they have their own secret ingredient, which makes their food better than the next shop.
Fish and Chips are also famous in England. The difference is that in Scotland, the 'Fish Supper' as it known, is made with Haddock, while in England it was traditionally made with cod.†
The chips are made with good 'floury' potatoes such as Golden Wonder. They are often served with 'mushy peas', made from dried marrow fat peas.
Itís not exactly the best food to eat while on a calorie-controlled diet or weight watching.† However, many people who have enjoyed this while visiting Scotland are unable to buy it in their own countries.† This recipe means it can be made at home.†
Traditional Fish and Chips in Batter Served with Mushy Peas
10oz / 300 grams dried marrow fat peas
Malt Vinegar (enough to moisten peas)
Sparkling mineral water (some people prefer to add beer or ale)
Pinch of Salt
4 fresh haddock fillets (frozen can be used too)
4 or 5 floury potatoes (depending on your appetite)
Soak the peas overnight.
The following morning, cover and oil then for about 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 cut potatoes into chips.
Parboil for approximately 5 minutes.
Drain and place on kitchen roll to get rid of moisture.
Sieve flour and salt in bowl.
Make well in centre, add the fizzy (sparking) water or beer.
Whisk until the batter is smooth and creamy and shows bubbles on top.
Add 2 tablespoons vinegar, which helps the batter to crisp.
Heat some oil in a deep fat fryer.
Test temperature by dropping in a tiny amount of batter (it should quickly turn golden and crisp).Preheat your oven to high.
Dry the haddock on kitchen roll, then dip and coat it completely with the batter.
Place in fryer and cook for 5 - 10 minutes depending on size of fish.
Ensure it does not become too brown.
Remove from fat, and drain on kitchen roll.
Cook the chips in the oil as normal.
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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 www.scotlands-enchanting-kingdom.com† can contribute Scottish Recipes and Scottish poems.