Cider-Battered Fish and Chips with Wasabi Peas
Cider-Battered Fish and Chips with Wasabi Peas

Ingredients

Method

  • For the Fish
  • 110g flour
  • 175ml dry cider
  • 2 tbsp rapeseed oil
  • 1 egg white, beaten to stiff peaks
  • 1 cod or similar fillet, cut into 4 servings
  • Oil for frying
  • Chips, to serve
  • For the Peas
  • 400g frozen peas
  • 50g butter
  • 2 tbsp wasabi paste
  • Make your batter by whisking together the ingredients, apart from the egg white. Leave to rest in the fridge for 20 mins.
  • Make your peas by adding the peas, butter, and 300ml of water to a pan and cooking for a few minutes. Drain, then add the wasabi paste and mash with a fork. Keep warm until you’re ready to serve.
  • Finish the batter by folding in the stiff egg whites until well combined. Fill half a pan with sunflower oil and bring to a temperature of 180C. Flip the fish fillets in the batter, then gently lower them into the oil one at a time. Fry until puffed up and golden brown, then drain on kitchen paper and serve with chips and peas. Yum!
30 mins
4 serving
This recipe pairs perfectly with the Rocky Gully Dry Riesling 2020 from Frankland River, Australia.

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