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British classic

Crispy Fish and Chips with Mushy Peas

A home version of the chip-shop classic: twice-cooked chips, crisp beer batter, flaky cod and bright minty peas.

MealBritish classicWeekend cookingDinnerHigh protein
Total time1 hour 15 minutes
DifficultyConfident
Community ratingNew recipe
Per serving46.2g protein
Stock food photograph for Crispy Fish and Chips with Mushy Peas
OK
Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Chips

  • 1.4 kgMaris Piper potatoes, peeled
  • 1 tspfine salt, plus extra to finish
  • 2 litresvegetable oil, or enough for the fryer (most will remain after cooking)

Fish and batter

  • 4skinless cod or haddock fillets, 150-180g each
  • 1/2 tspfine salt
  • 120 gplain flour, plus 50g for dusting
  • 40 gcornflour
  • 1 tspbaking powder
  • 250 mlvery cold lager, alcohol-free lager or sparkling water
  • 1 tspmalt vinegar

Mushy peas

  • 500 gfrozen peas
  • 25 gbutter
  • 2 tbspwater
  • 1 tbspfinely chopped mint
  • 1 tsplemon juice
  • 1/2 tspfine salt
  • 1/4 tspblack pepper

To serve

  • 1lemon, cut into wedges
  • 2 tbspmalt vinegar
  • 120 gtartare sauce (optional)

Per serving

990 kcal46.2g protein123g carbs38g fat

Nutrition calculated from 20 of 20 ingredients

Approximately 880 kcal, 43g protein, 112g carbohydrate, 29g fat and 11g fibre per serving; oil absorption varies.

Clear and checked

Method

  1. 01

    Cut the potatoes

    15 min

    Cut the potatoes into chips about 1.5cm thick. Rinse under cold water, then simmer in salted water for 6-8 minutes until just tender at the edges but not breaking. Drain carefully and cool on a rack for at least 15 minutes.

  2. 02

    Heat the oven to 120°C fan and

    3 min

    Heat the oven to 120°C fan and put a wire rack over a baking tray for holding cooked food. Heat the frying oil to 150°C. Never fill a saucepan more than halfway with oil and never leave it unattended.

  3. 03

    Fry the chips

    6 min

    Fry the chips in 3-4 batches for 5-6 minutes each until cooked through but pale. Drain on a rack. Raise the oil to 190°C.

  4. 04

    Pat the fish completely dry and season

    3 min

    Pat the fish completely dry and season with 1/2 tsp salt. Put the 50g flour on a plate. In a bowl, whisk 120g flour, cornflour and baking powder, then whisk in the cold lager and vinegar only until combined; a few small lumps are fine.

  5. 05

    Dust two fish fillets

    6 min

    Dust two fish fillets with flour, shake off the excess, dip in batter and let the excess drip away. Lower them carefully into the 190°C oil away from you. Fry for 5-7 minutes, depending on thickness, until crisp and the centre reaches at least 63°C. Drain on the warm rack and repeat.

  6. 06

    Return the chips to the 190°C oil

    3 min

    Return the chips to the 190°C oil in batches for 2-4 minutes until crisp and golden. Drain, season immediately and keep warm without covering.

  7. 07

    For the peas

    4 min

    For the peas, put peas, butter and water in a saucepan. Cover and cook for 4 minutes. Lightly crush with a masher, leaving texture, then add mint, lemon, salt and pepper.

  8. 08

    Serve the fish immediately

    3 min

    Serve the fish immediately with chips, mushy peas, lemon, vinegar and tartare sauce. Allow used oil to cool completely before straining or disposing of it; never pour it down the sink.

Equipment check

7 items required

  • Deep-fat fryer or large deep heavy saucepan
  • Digital probe or frying thermometer
  • Two baking trays with wire racks
  • Large saucepan
  • Slotted spoon or frying spider
  • Kitchen paper
  • Whisk

Dietary and allergen note: Contains fish and gluten. The batter contains alcohol unless alcohol-free beer or sparkling water is used.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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