FISH 'N' CHIPS WITH TAMARIND MUSHY PEAS
As a typical Scotsman, Tony loves a good old fish supper. As he's from Edinburgh, he's a fan of 'chippy sauce' which is a mix of Gold Star brown sauce and a splash of vinegar. Tony has his own version of this Scottish delight from his Tasty cookbook, that you can make at home.
Serves 4
Ingredients
4 x 150g haddock fillets, vegetable oil, for deep-frying plain flour, for dusting
Marinade
Juice of 2 limes
1 tsp ground turmeric
1 tbsp ground coriander
1 tsp chilli powder
4 cloves garlic, crushed
1 tbsp Worcestershire sauce
2 tsp salt
Batter
400g self-raising flour
1 tsp baking powder
500ml cold water
salt and pepper
50mls vinegar
Method
Mix all the marinade ingredients together in a bowl. Rub all over the fish fillets and place on a plate or tray that fits in the fridge. Pour all the marinade over the fish and leave in the fridge for as long as possible before you use it.
For the batter, mix the flour and baking powder together in a bowl, make a well and whisk in the cold water until you have a thick batter. Season well then whisk in the vinegar.
To cook the fish, put a deep-fat fryer on to 180°C or heat enough oil in a deep saucepan. Wipe any excess marinade off the fish. Dust the fish with plain flour, shake of any excess and dip the fish in the batter. Place the fish carefully into the hot fat. Cook for 6-7 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper, repeat with the remaining fillets.
Season the fish with fine salt and serve with chips, chippy sauce and mushy peas with tamarind puree.
Chippy Sauce
Makes about 600g
1 x 320g bottle of Gold Star sauce (or 425g bottle of HP sauce if unavailable)
140ml malt vinegar
1 1/2 tbsp caster sugar
Method
Mix all ingredients together and check the seasoning. The sauce will keep in a sterilised bottle in the fridge for up to a month.
Mushy Pea and Tamarind Puree
50g unsalted butter
2tsp tamarind extract
1 tbsp caster sugar
salt and pepper
1 x 300g in mushy peas
Method
Melt the butter in a pan, add the tamarind, sugar, some salt and lots of black pepper. Keep on the heat for 2 minutes then remove and mix in the mushy peas. Place in a bowl to cool.