Mushy Peas In Batter

Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate baking soda then rinsed in fresh water after which the peas are gathered in a saucepan covered with water and brought to a boil then simmered until the peas are softened and mushy. Mix together only until the batter binds together and is smooth. Add frozen peas and cook for 3 minutes or until tender.

Olivia Luz

Bring a shallow pot of lightly salted water to a boil over medium high heat. Boil the peas in water adding the vegetable stock and a pinch of salt. Drop gently into the hot oil i place it on a slotted metal soon first and then lower it in to avoid splashes or me burning my hands. They are different from young garden peas because they contain a high proportion of starch giving them their signature mushy texture. To prepare the peas transfer peas to a large bowl of cold water and set aside for 24 hours to soak.

Marrowfat peas are mature standard green peas that are allowed to dry in the fields. Heat butter in a small saucepan over medium. Leave the batter to rest in the fridge for around 30 minutes. Baking soda added to the simmering peas causes them to explode and create the desired mush. Ingredients 900 g potatoes sunflower oil for deep frying 225 g white fish fillets skin off pin boned from sustainable sources 225 g plain flour plus extra for dusting 285 ml cold beer 3 heaped teaspoons baking powder mushy peas a few sprigs of fresh mint 1 knob of unsalted butter 4 handfuls.

Cook onion stirring occasionally until softened but not browned about 5 minutes. Bring to a boil. Make the batter first up to 12 hours in advance and refrigerate whilst preparing you potatoes and fish. Tin of mushy peas in the us these can be found in the international section in most major supermarkets now let s cook. Once batter has rested for 24 hours and peas have soaked until tender preheat deep fryer or oil in a heavy bottomed pot to 250ºf.

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Once the peas are cooked drain the liquid from them. Be careful not to over mix. Add cream butter salt and pepper to peas and process until blended but. In a large bowl mix both flours baking powder and sugar. Drain peas and transfer to a blender or large food processor.

The mush is seasoned with salt and pepper. In a separate pan boil the cream and crushed garlic and allow the flavours to infuse. Place 1 cup of the flour into a bowl add the baking powder and slowly whisk in the water. Add soda water lager and salt. Add peas and stock and season with salt and pepper.

Cover your fish with a dusting of plain flour then drop into the batter and coat completely. Dip into the batter and lift letting the excess batter drip off. Roll the mushy pea mixture into small balls about the size of golf balls and then roll lightly in the flour. Cover your fish with a dusting of plain flour then drop into the batter and coat completely. The mush is seasoned with salt and pepper.

Roll the mushy pea mixture into small balls about the size of golf balls and then roll lightly in the flour. Once the peas are cooked drain the liquid from them. Cook onion stirring occasionally until softened but not browned about 5 minutes. Marrowfat peas are mature standard green peas that are allowed to dry in the fields. Bring a shallow pot of lightly salted water to a boil over medium high heat.