Traditional Scottish Fish And Chips In Batter With Mushy Peas - An Authentic Recipe

Visitors to Scotland, have often heard of the traditional fish and chips fried in batter, and I wonder where you can buy this. Fish and Chips shops (or "birds") are in all cities and many towns across the country. Some are simply "Take Away" food, while others include a restaurant. Many argue that its secret ingredient, which makes food better than the store next door. Fish and Chips are also popular in England. The difference is that in Scotland, the "fish dinner", as everyone knows, is made with Haddock, while in England is traditionally made with cod. The chips are made with potato flour good 'as the wonder of gold. Often served with "peas soft ', based on marrow fat peas. Not exactly the best food to eat, while on a calorie-controlled diet or weight watching. However, many people who have enjoyed this, and in Scotland you can buy in their countries. This formula means that you can do at home. Traditional fish and chips served with mushy mass Peas Peas Ingredients 10 oz / 300 grams of marrow fat peas, malt vinegar (enough to moisten the peas) Salt The Self-Batter up water, soda flour (some people prefer to add the beer or beer), malt vinegar pinch of salt 4 fresh haddock fillets (frozen can be used) floury potatoes 4 or 5 (depending on your appetite) Method

• Soak peas overnight.
• The next morning, the coverage and then the oil for about 1 hour or until tender.
• Drain most of the water, keeping a little "to hold moisture.
• Add the vinegar and salt to taste.
• Peel and cut potatoes into chips.
• Blanch for about 5 minutes.
• Drain and place on paper towels to remove moisture.
• Sift flour and salt in a bowl.
• Doing well in the center, add the sparkling (sparks) water or beer.
• Whisk until mixture is smooth and creamy and shows bubbles on the top.
• Add 2 tablespoons of vinegar, which helps the dough crisp.
• Heat little oil "in a fryer.
• Test temperature to fall into a small amount of dough (you should quickly turn golden and crusty).
• Preheat the oven to high.
• DIP Haddock dry on kitchen paper then and coat completely with the dough.
• Located in a deep fryer and cook for 5 to 10 minutes depending on size of fish.
• Make sure nothing gets too dark.
• Remove from fat and drain on paper towels.
• Keep warm in oven until cooked up the rest.
• Cook fries with normal oil.