Haddock Recipes
Tradional Scottish Fish and Chips with mushy peas mass – an authentic recipe
Visitors to Scotland have often heard of the traditional fishing mass and chips, and wonder where you can buy this. fish and chip shops (or "chippies") are found in all cities and many towns across the country. Some simply serve "To go" food, while others include a restaurant. Many say they have their own secret ingredients, which makes food better than the shop next door.
Fish & Chips are also popular in England. The difference is that in Scotland, the "fish dinner", as is known, Haddock is done, while in England is traditionally made with cod.
The chips are made with good potatoes 'mealy' and Golden Wonder. Often served with "pea soup" made of dried peas marrow fat.
Not exactly the best food to eat in a calorie-controlled diet or weight watching. However, many people have enjoyed this during his visit to Scotland, they are not able to buy in their own countries. This recipe means you can do at home.
Traditional Fish and Chips in slope
Served with Mushy Peas
Ingredients
The Peas
10 oz / 300 grams dried peas marrow fat
Malt vinegar (enough to moisten the peas)
Sal
Batter
Rising flour
Sparkling mineral water (some people prefer to add the beer or soda)
Malt vinegar
Pinch of salt
4 fresh haddock fillets (frozen can also be used)
Floury potatoes 4 or 5 (depending on your appetite)
Method
- Soak beans overnight.
- The following morning, the oil cover and then for 1 hour or until tender.
- Most of the water drainage, keeping a little to keep them moist.
- Add vinegar and salt to taste.
- Peel and cut potatoes into chunks.
- Boil for about 5 minutes.
- Drain and place on paper towels to get rid of moisture.
- Sift flour and salt in a bowl.
- Doing well in the center, add the soda (sparks) water or beer.
- Beat until dough is smooth and creamy and shows bubbles on the top.
- Add 2 tablespoons of vinegar, which helps the crispy crust.
- Heat some oil in a fryer.
- Test the temperature by dropping a small amount of mass (which quickly turn golden and crusty).
- Preheat the oven to high.
- Dry the haddock in the roll of kitchen, bath and then cover completely with batter.
- Place in the fryer and cook for 5 to 10 minutes depending on size fish.
- Ensure that there is too much coffee.
- Remove from fat and drain on paper towels.
- Keep warm in the oven until the rest has been cooked.
- Cook the potatoes fried in oil as usual.
About the Author
May Cropley lives in the Kingdom of Fife in Scotland. She is passionate not only about the place, but also the history, the people, the food, 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 Scotland’s Enchanting Kingdom can contribute Scottish Recipes and Scottish poems.
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