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Fish, chips & mushy peas
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Total Time:
55 minutes
Classic crispy battered fish, thick-cut chips, and creamy mushy peas - homemade perfection!
Ingredients:
  • 900 g potatoes
  • sunflower oil for deep-frying
  • 225 g white fish fillets skin off, pin-boned, from sustainable sources
  • 225 g plain flour plus extra for dusting
  • 285 ml cold beer
  • 3 heaped teaspoons baking powder
  • a few sprigs of fresh mint
  • 1 knob of unsalted butter
  • 4 handfuls of podded peas
  • ½ a lemon
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. Peel and slice the potatoes into chips. 2. To make the mushy peas, chop the mint leaves. Melt the butter in a pan, add peas and mint, cover and simmer for 10 minutes. Season with lemon juice, sea salt, and black pepper. Mash until thick and perfect for dipping. 3. Heat sunflower oil to 190°C/375°F. Season fish fillets with salt and pepper. Whisk flour, beer, and baking powder until shiny. Coat each fillet with flour, then dip into the batter. Fry for 4 minutes until golden and crisp, then drain. 4. Parboil chips for 4-5 minutes, drain, and fry until golden and crisp. 5. Place fish in the oven to finish cooking while chips fry. 6. Drain chips, season with salt, and serve with fish and mushy peas. 7. Serve with sweet pickled gherkins, pickled onions, and pickled chillies. Drizzle with malt vinegar and Heinz tomato ketchup.

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