By May
Cropley
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.
It's 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.
Ingredients
The Peas
10oz / 300 grams dried marrow fat peas
Malt Vinegar (enough to moisten peas)
Salt
The Batter
Self-raising flour
Sparkling mineral water (some people prefer to add beer or
ale)
Malt vinegar
Pinch of Salt
4 fresh haddock fillets (frozen can be used too)
4 or 5 floury potatoes (depending on your appetite)
Method
- 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.
- Keep warm in the oven, until the remainder has been
cooked.
- Cook the chips in the oil as normal.
The article
Traditional Scottish Fish and Chips in Batter with Mushy Peas - An
Authentic Recipe was Submitted by May
Cropley through Articles.GetACoder.com
network. Here's the additional information: May Cropley lives in
the Kingdom of Fife in Scotland. She passionate not only about the
place with its gentle countryside, lovely fishing villages and
beaches, but also the history and the ancient castles and palaces,
the people, the food, (including recipes) 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 can contribute Scottish Recipes and Scottish poems. http://www.scotlands-enchanting-kingdom.com
