Beer Battered Fush and Chups Recipe

Fush and chups is the Kiwi language for fish and chips. So whenever you sees a board or menu saying fush and chups around in NZ don’t be surprise and wondering what is that,because it means fish and chips.

Fush and chups is one of my favourite food that I like to order whenever I am at a cafe. However, not every places serves yummylicious fush and chups. In my opinion, there are a few important factors that makes up a good fush and chups. One of the important factor that I take into consideration is the lightness of the fish batter. The batter should not be too thick and greasy as the main star of the dish is not the batter, but the fish itself. Other factors that are such as the type and firmness of the fish used, the type of chips used and its condiments. I personally likes my chups to be hand cut chips made from the local agria potatoes. The crunchiness of the outer, and the flourly and fluffy inner makes a really yummy chips.

Fush and chups served with mushy peas and kumara chips

Creating fush and chups at your home kitchen is not a difficult task to do. To make things simpler, I used store bought kumara chips instead of making it from scratch. Apart from that, mushy peas and tartare sauce are homemade. You can always use store bought tartare sauce instead too.

Check out the step by steps video here too.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

INGREDIENTS 
(Serves 3 – 4)

Mushy Peas
1 cup frozen peas
15g butter
1/4 lemon
Pinch of dried mint
Salt, to taste
Pepper, to taste

Skinny Tartare Sauce
3 tbsp Greek yogurt
3 tbsp mayo anise
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp chopped gherkins
1 tbsp chopped capers
Salt, to taste
Pepper, to taste

Beer Batter
120g plain flour
1 1/2 tbsp baking powder
150ml white beer

300 – 500g firm white fish
1/4 tsp salt
1/4 tsp pepper

Cooking oil
Lemon
Chips

1. Heat up a pot, and melt the butter over low heat.

2. Add in the frozen peas and mix well.

*You can substitute frozen peas with fresh peas.

3. Add in dried mint and lemon juice. Mix well.

*You can choose to use chopped fresh mint to substitute dried mint.

4. Continue to cook until the peas have soften. Set aside to cool for 5 – 10 minutes.

*If you are using fresh peas, add in a few splashes of water at this stage. It will take longer time to cook compared to frozen peas.

5. Use a food processor, blender or a fork to mash the peas until mushy. Set aside.

6. To make skinny tartare sauce, add in all the ingredients into a small bowl and mix well. Season with salt and pepper to taste.

*You can always substitute Greek yogurt with mayonnaise to a total of 6 tbsp.

7. Marinate the fish fillet with salt and pepper in the fridge for about 15 minutes.

8. Coat the fish fillet with 1 tbsp plain flour. Remove any excess flour.

9. In another bowl, add in the plain flour, baking powder and beer. Whisk well until it reaches double cream consistency.

10. Dip the marinated fish into the beer better, and allow and excess batter to drip off. Deep fried the fish until golden brown. Serve it immediately with mushy peas, chips and tartare sauce.

Beer Battered Fush and Chups Recipe

  • Servings: 3-4
  • Difficulty: easy
  • Print

Fush and chups served with mushy peas and kumara chips.


Credit: CoasterKitchen


All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

Ingredients

    Mushy Peas
  • 1 cup frozen peas
  • 15g butter
  • 1/4 lemon
  • Pinch of dried mint
  • Salt, to taste
  • Pepper, to taste
  • Skinny Tartare Sauce
  • 3 tbsp Greek yogurt
  • 3 tbsp mayo anise
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp chopped gherkins
  • 1 tbsp chopped capers
  • Salt, to taste
  • Pepper, to taste
  • Beer Batter
  • 120g plain flour
  • 1 1/2 tbsp baking powder
  • 150ml white beer
  • 300 – 500g firm white fish
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Cooking oil
  • Lemon
  • Chips

Directions

  1. Heat up a pot, and melt the butter over low heat.
  2. Add in the frozen peas and mix well.
  3. Add in dried mint and lemon juice. Mix well.
  4. Continue to cook until the peas have soften. Set aside to cool for 5 – 10 minutes.
  5. Use a food processor, blender or a fork to mash the peas until mushy. Set aside.
  6. To make skinny tartare sauce, add in all the ingredients into a small bowl and mix well. Season with salt and pepper to taste.
  7. Marinate the fish fillet with salt and pepper in the fridge for about 15 minutes.
  8. Coat the fish fillet with 1 tbsp plain flour. Remove any excess flour.
  9. In another bowl, add in the plain flour, baking powder and beer. Whisk well until it reaches double cream consistency.
  10. Dip the marinated fish into the beer better, and allow and excess batter to drip off. Deep fried the fish until golden brown. Serve it immediately with mushy peas, chips and tartare sauce.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s