Beer Battered Cod with Mushy Peas

Beer Battered Cod with Mushy Peas

Ingredients:

2 eggs, whole, beaten
1 1/3 cups quality beer (Newcastle Brown or Guinness)
4 tablespoons Tabasco Sauce
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon baking powder
1 teaspoon parsley
2 pounds cod fillets
cornstarch (for dredging)

Preparation:

Combine eggs, beer and Tabasco Sauce. Add dry ingredients all at
once. Mix smooth and adjust consistency as required. Moisture
content of flour may vary so if the batter is heavy, adjust with
a small amount of milk. If the batter is too thin, adjust with
cornstarch, but never over mix.

Dredge fish lightly in cornstarch, shake off excess, dip fish in
batter and immerse into deep fat. Fry at about 375 degrees F.

It is done when the batter puffs up and they are a golden brown.

Mushy Peas

Ingredients:

1 3/4 cups dried marrowfat peas (see note)
3 tablespoons bicarbonate of soda (baking soda)
salt and pepper to taste

Preparation:

In a large basin, soak the peas overnight (or for at least 4
hours) in three times their volume of cold water, with the
bicarbonate of soda.

Rinse the peas well, put them into a medium saucepan and cover
with cold water. Bring to a boil and then reduce the heat to
simmer for approximately 1 to 2 hours, stirring from time to time
until the peas are cooked and have fallen to a softened mush.

If they appear too wet, continue cooking over a low heat to drive
off any excess moisture, but take care to keep stirring, to
prevent them burning on the base of the pan.

Add salt and pepper to taste.

Note: In the United Kingdom, dried, rehydrated and mashed
marrowfat peas, known by the public as mushy peas, are popular,
originally in the north of England but now ubiquitously, and
especially as an accompaniment to fish and chips or meat pies,
particular in chippies or fish and chip shops. Sodium bicarbonate
is sometimes added to soften the peas. In 2005, a poll of 2,000
people revealed the pea to be Britain's 7th favourite culinary
vegetable.

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