© J Sainsbury plc 2020
Beer battered cod and onion with crushed peas
As much as I love chips in all their incarnations, I love the lightness of this without: the onion rings and freshness of the crushed peas are such a great change from the usual. The choice of beer for the batter is entirely yours, and the half hour wait once you’ve mixed the batter is crucial to the quality of the result, so don’t be tempted to shortcut this.
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Ready in 35 minutes
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Cooking time 30 minutes
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Prep time 5
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Serves 4
One of your 5 a day
Ingredients
- 80g self raising flour
- 40g cornflour
- 180ml beer
- 500g fillet sustainable cod, hake or haddock, cut into four portions
- 1 tbsp olive oil
- 1 onion, ½ thinly sliced, remainder finely chopped
- 450g frozen peas
- 1 lemon - ½ zest finely grated, ½ cut into wedges to serve
- 2 sprigs mint, finely chopped
- about 500ml sunflower oil, for frying
Method
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1
Combine the flour and cornflour in a large bowl, season, then put 3 tbsp onto a plate and it set aside.
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2
Gradually whisk the beer into the bowl of flours until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the onions and peas.
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3
Cook the chopped onion in 1 tbsp olive oil for 5 minutes until softened. Add the peas and cook until heated through, using a fork to crush them a little. Stir in the lemon zest and mint and put to one side keeping warm.
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4
Heat the oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Dip 16 good-sized onion rings into the batter. Carefully lower into the hot oil and fry for 2-3 minutes until golden and crisp. Lift out and drain on kitchen paper.
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5
Pat the fish dry with kitchen paper, then lightly coat in the reserved flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry two at a time for 5-8 minutes until golden and crisp. Carefully lift and drain on kitchen paper, seasoning with a good pinch of salt.
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6
Serve the fish with the onion rings, peas and with lemon wedges on the side.
