English Style Fish and Chips with Mushy Peas

Ingredients:

Mushy peas:
2 tablespoons unsalted butter
8 ounces marrowfat peas, soaked, and cooked if using dried
½  teaspoon fresh mint, leaves picked and chopped
¼ teaspoon fresh lemon juice
Sea salt and freshly ground black pepper

Beer Batter:
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
8 Ounces  white fish fillets, (Cod, Haddock or Grouper work great)
8 Ounces AP  flour, plus extra for dusting
• 285ml pint good cold beer
3 heaping teaspoons baking powder

Canola oil for deep-frying

Chips:

2 Pounds Yukon Gold Potatoes, peeled and cut into chips (Small Wedges)

Steps:

1.       To make your mushy peas, put the butter in a medium saucepan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes.

2.       Add the lemon juice to the peas and adjust seasoning with salt and pepper.

3.       Mash the peas up in a food processor, or by hand until they are thick and perfect for dipping your fish into. Keep them covered, over warm heat while you cook your fish and chips.

4.       Pour the Canola oil into your deep fat fryer or a large frying pan and heat to 375°F.

5.       Mix the salt and pepper together and season the fish filets on both sides. Allow to rest 10 minutes as this will help to remove any excess water from the fish.

6.       To make the batter mix the flour, beer and baking powder together until nice and shiny. The texture should be thick enough to coat the fish.

7.       Dust each fish filet in seasoned flour, then dip into the batter and allow any excess to drip off.

8.       Holding one end, lower the fish filets into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.

9.       Place the fish on a baking tray and put them in the oven for 5-7 minutes at 350°F to finish cooking while you fry the chips.

10.   Parboil your potatoes in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain and leave to steam until completely dry.

11.   When all the moisture has disappeared, fry the potatoes in the oil that the fish were cooked in at 350°F until golden and crisp.

12.   When the potatoes are done, drain them on a paper towel, season with salt, and serve with the fish and mushy peas.

Blackened Redfish

We think that this is one of the best ways to cook fish, but it's a good idea to cook this outdoors due to the amount of smoke that will be produced during the process.

Ingredients:
1/4 Cup Blackening Spice Seasoning
12 oz. Unsalted Butter, melted
6 1⁄2"-thick 8-oz. skinless, boneless red drum, black
drum, or red snapper filets



Steps:
1. Put 2 tablespoons of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in melted butter and place on a parchment paper–lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.


2. Preheat oven to 200°. Turn on ventilation system and open windows.

3. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place seasoned filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet.

4. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan).
5. Transfer to a sheet tray on a rack and keep warm in oven.

6. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.

SERVES 6

Yellowtail Snapper Matecumbe

Named after Matecumbe Key, this dish is often requested by locals, and served to tourists that visit South Florida as a flavorful use of one of the most plentiful fish species in the area. You will find several variations of this dish served in popular restaurants throughout the Florida Keys. Our version uses fresh lime juice, however you will find some establishments that use fresh lemons to replace the limes.

 Ingredients:

1/2 Spanish Onion, Diced

1/2 Cup Capers

1 Clove Garlic, Minced

5 Shallots, Minced

2 Tablespoons Parsley, Chopped

5 Beefsteak Tomatoes, Diced

1/4 Cup Fresh Basil, Chopped

1/2 Tablespoon Sea Salt

1/2 teaspoon Freshly Milled Black Pepper

3 Limes, juiced

1 Cup Extra Virgin Olive Oil

6 Yellowtail Snapper Filets

Salt and Freshly Milled Black Pepper, To Taste

Directions:

Preheat oven to 375°F with rack in the center position.

Rinse fish filets in cold water, and lightly season with salt, and Freshly milled black pepper. Reserve in the refrigerator while you prepare the sauce.


Mix all remaining ingredients in a non-reactive bowl to thoroughly combine. Refrigerate 1 hour prior to cooking to allow flavors to blend.


Heat Sauté pan over medium heat, and add 1 tablespoon olive oil to sear the snapper filets for 3 minutes on each side, or until lightly golden.


Transfer filets to a non-reactive baking dish, and cover with sauce.