Beer-Battered Fish and Chips with Mushy Peas

Crisp beer-battered cod with thick chips and traditional mushy peas.

TIME BREAKDOWN
Prep: 30 min
Cook: 40 min
Total: 1 hour 10 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 thick cod fillets, about 180g each
  • 1kg floury potatoes, cut into thick chips
  • Oil for deep frying
  • 150g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 250ml cold lager
  • 300g frozen peas
  • 25g butter
  • 1 tbsp mint leaves, chopped
  • Salt and black pepper to taste

Method

  1. Soak the chips in cold water for 15 minutes, drain and dry. Fry at 140°C for 6 minutes, drain, then fry again at 190°C for 5 minutes until golden.

  2. Whisk the flour, baking powder, salt and cold lager into a smooth batter.

  3. Pat the fish dry and dust with flour. Dip into the batter.

  4. Fry the fish in oil at 180°C for 6 to 8 minutes until golden and crisp. Drain on kitchen paper.

  5. Simmer the peas in a little water for 5 minutes, drain and mash roughly with the butter, mint and seasoning.

  6. Serve with chips, mushy peas, tartare sauce and malt vinegar.