DEEP FRIED HADDOCK WITH MINTED MUSHY PEAS AND PICKLE MAYONNAISE

A true British favourite

Serves 4 people
Preparation time: 25 minutes
Cooking time:10-15 minutes in total

For the Fish…
Vegetable oil to fry in
1 pot of fresh chives, roughly chopped
Pinch or two of salt
200g self raising flour
1 bottle of Aldi pale ale
4 x Haddock fillets, defrosted and patted dry

For the Mushy Peas…
2 cans of mushy peas
25g unsalted butter, cubed
½ tsp coarse ground black pepper
1 pot of Aldi fresh mint, roughly chopped

For the Pickle Mayonnaise…
6-8 tbsp mayonnaise
4 or 5 gherkins, roughly chopped
½ small onion, peeled and very finely chopped
1 pot of fresh parsley, roughly chopped
½ tsp coarse ground black pepper

Served with…
Specially Selected Oven chips

1.    Place enough vegetable oil into a deep saucepan or wok so that it comes no more than about halfway up the pan. Gently heat to 175°-185°C (see tips).
2.    Place the peas into a saucepan and add the butter and pepper, warm until all the butter has melted, then add the chopped fresh mint, mix well and then keep warm.
3.    Place the mayonnaise, gherkins, onion, parsley and pepper together and mix really well.
4.    Place the chives, salt and flour into as deep bowl, then add enough pale ale to make a batter, not too thick or thin.
5.    Dust each fillet of Haddock with a little flour, then dip into the batter, making sure it adheres well to the fish.
6.    Carefully lay into the hot oil, and cook for seven to eight minutes, turning once when the batter underside has set and is lightly browned.
7.    Remove and drain well on a kitchen towel, sprinkle with a little salt, keep warm but not covered as this will make the batter soggy.
8.    The re heat the oil and cook the other two fillets.
9.    Serve with mushy peas, mayonnaise and Aldi oven chips.

Tips

•    You can add more or less of the ingredients to the mayo if you want.

•    175°-185°C is when a cube of bread browns in about 2-3 minutes when fried in the oil.

•    Do not overcrowd the pan, cook 2 fillets at a time, this ensures the heat stays in the oil, and the batter will be crispy. Then leave the oil to come back to heat to cook the next 2 pieces.

•    The batter will thicken considerably once made and left for over five minutes, so adjust if needed with a little more beer or water.

•    When laying the battered fish into the oil, always lay away from you, this will ensure that no hot oil will splash on your fingers.

©Aldi Stores Ltd 2009