Batter 500g Gluten Free Flour 500ml Gluten Free Beer 150ml Soda Water Pinch Turmeric Pinch Bicarbonate of Soda
Crispy gluten free beer batter for the ultimate fish & Chips - 'Batter' than the real thing...
Place flour into a mixing bowl and add the beer whilst whisking. Then add the soda water and mix again until a smooth consistency. Add the turmeric and bicarb into the mix and whisk for a final time (if you feel the batter is too thin, add some more flour)
Mushy Peas 400g Marrowfat peas 1 ½ Tbs Bicarbonate of soda Pinch of Salt
Soak the peas with the bicarb in water for 12 hours before you cook then (make sure they are well covered)
Drain and wash/rinse the peas. Then place them into a saucepan and cover them with water (same amount of water to peas)
Bring the peas to the boil and stir them every 2 minutes. When the water has reduced and the peas are cooked add the pinch of salt. (if not cooked by the time the water has reduced add more water and continue cooking until so)
Chips 4-6 Bakers Potatoes
Preheat fryer to 160˚C. Peel the potatoes and cut into chips – 1cmx1cm Cook the chips in the fryer for about 5 minutes until soft and golden brown.