British Fish & Chips with Minted Pea’s
Fish and Chips is a world-renowned British classic dish. We recommend triple-cooked chips. Instead of frying them twice; we blanch them once, fry them once & then finish off in the oven. View the full recipe below.

Ingredients
British Fish & Chips with Minted Pea’s
−
+
E£3000.0
Minted Peas:
Onion, brunoise
/g
50.0 g
0%
Ginger, finely minced
/g
30.0 g
0%
Garlic paste
/g
30.0 g
0%
Peas, frozen
/g
400.0 g
0%
Knorr Lime Seasoning (12x400g)
/g
20.0 g
0%

Mint fresh, chopped
/g
40.0 g
0%
Hellmann's Real Mayonnaise (4 x 3.3Kg)
/g
50.0 g
0%

Chips:
Potatoes, russet
/pc
10.0 pc
0%
The batter:
All purpose flour
/g
280.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
5.0 g
0%

Corn flour
/g
40.0 g
0%
Baking flour
/g
2.0 g
0%
Ice water
/ml
360.0 ml
0%
Baking Soda
/g
2.0 g
0%
Frying:
Fish, white fillets
/kg
2.5 kg
0%
All purpose flour
/g
200.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
5.0 g
0%

/
Minted Peas:
-
Onion, brunoise 50.0 g
-
Ginger, finely minced 30.0 g
-
Garlic paste 30.0 g
-
Peas, frozen 400.0 g
-
Mint fresh, chopped 40.0 g
Chips:
-
Potatoes, russet 10.0 pc
The batter:
-
All purpose flour 280.0 g
-
Corn flour 40.0 g
-
Baking flour 2.0 g
-
Ice water 360.0 ml
-
Baking Soda 2.0 g
Frying:
-
Fish, white fillets 2.5 kg
-
All purpose flour 200.0 g
Preparation
-
Minted Peas:
- Sauté onions, garlic & ginger until light brown. Add the peas and cook until soft. Season with salt, pepper and Knorr Lime Seasoning Powder before mashing with a hand blender until your desired texture.
- Add Hellman’s Real Mayonnaise for that extra richness.
-
Chips:
- Soak your chips in cold water for 5mins or so to remove starch. Rinse well under running water then simmer them in salted water for 7-9mins. Chips should still hold its shape.
- Drain them well and lay them onto baking tray. Put them in the freezer for 30mins or so to dry them out.
- Heat your frying oil to high temperature and fry the chips until lightly coloured.
- Now, place your chips on a baking tray in the oven at 180°C and bake them for about 20 mins or until chips are dark golden brown around the edges.
-
The batter:
- Do the batter Before 20 minutes of frying the items.
- Mix all dry ingredients together.
- Gradually add the iced water and with a fork, mix the batter, best if flour lumps I little.
- Add more water if needed for.
-
Frying:
- Dust the fish with flour & Knorr Vegetable Bouillon before coating in the batter.
- Fry at 180°C until golden brown.