FAKEAWAY RECIPES

Recently taking the internet by storm, ‘fakeaways’ are home-cooked versions of take-away favourites and are a great way to pass the time while staying safe and staying home. Not only do fakeaways make a tasty treat, they’re healthier than the real thing too!

Traditional Fish & Chips (Serves 4)

For the fish batter:

• 100 g All-Purpose Flour
• 1 ½ tsp baking powder
• 7 tbsp Milk
• ½ tbsp Olive oil
• 1 tbsp water
• Pinch of salt & pepper
• 6 tbsp of fizzy lager or beer
• 4 fish fillets (preferably cod or haddock)

For the chips:

• 8 Maris Piper potatoes, peeled and cut into chips

For the mushy peas:

• 500g frozen peas
• 3 sprigs of mint, chopped
• Salt and pepper

1. Fill a deep frying pan roughly 1/3 full with oil and place on high heat.
2. Lightly whisk together all the ingredients for the batter, except for the beer, in a bowl.
3. Mix flour, salt and pepper in a separate shallow dish. Cover each fillet in this mixture, making sure to shake off any loose flour.
4. Add the fizzy beer to the batter and gently mix.
5. Coat each fish fillet in the batter, letting the excess drip off.
6. Place the fish fillets in the oil, cooking for around 8 minutes, until golden brown.
7. Once the fish is cooked, place the potato chips into the frying pan with hot oil in. Cook for 10-12 minutes until brown and crispy.
8. Meanwhile, cover the peas with water in a saucepan and place on a medium to high heat. Bring the water to the boil then simmer the peas for around 3 minutes.
9. Drain the peas, add a nob of butter and chopped mint and mash with a potato masher. Season to taste.
10. Serve all together with a wedge of lemon.

Words: Ellie Hutchings
Photo by Calvin Ma on Unsplash