In the culinary landscape of Great Britain, few dishes hold as much cultural significance and universal appeal as the iconic combination of fish and chips with mushy peas. This beloved comfort food has been a staple of British cuisine for generations, cherished for its simplicity, heartiness, and unparalleled flavour. Every village has a chippy serving this dish and has done so for decades.
At the heart of this classic dish lies the golden-brown fillets of fish, enveloped in a crisp, light batter that crackles with every bite. Traditionally, cod or haddock takes the spotlight, its delicate flesh offering a perfect contrast to the crunchy exterior. However, regional variations abound, with options like plaice, sole or even halibut making appearances on menus across the country.
Accompanying the star of the show are the ever-reliable chips. These must be thick-cut, fluffy on the inside, and irresistibly crispy on the outside. You can serve straight from the fryer or onto traditional newspaper. Whichever you choose the chips prove that simple ingredients cooked simply are perfect. They provide the perfect canvas for soaking up lashings of malt vinegar and sprinklings of salt.
But no plate of fish and chips would be complete without the addition of mushy peas. They are a quintessentially British side dish that adds a burst of colour and freshness to the ensemble. Made from dried marrowfat peas, cooked until soft and then mashed to perfection. They offer a delightful contrast to the richness of the fish and chips. Their vibrant green hue and creamy texture provide a refreshing balance to the indulgent flavours of the main course. The two create a harmony of tastes that is as comforting as it is satisfying.
More than just a main meal, fish and chips with mushy peas evoke a sense of nostalgia and tradition. An era harking back to simpler times and most cherished memories of British holidays. Hence, I have enjoyed this dish at the seaside, in a pub or as a takeaway treat on a rainy evening. This timeless classic has earned its place as a national treasure, beloved by Britons of all ages and backgrounds.
So, the next time you find yourself craving a taste of Britain, you what to have. A piping hot plate of fish and chips, accompanied by a side of mushy peas. With each bite, you’ll be transported to a world of hearty fare and the enduring magic of British cuisine.
Fish and Chips with Mushy Peas
Indulge in a taste of British tradition with our crispy Fish and Chips, served alongside creamy mushy peas for a meal that's sure to make waves of flavour! Perfectly golden, perfectly satisfying – it's a classic combo that'll have you hooked from the very first bite!
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 4 Portions
Calories: 1230kcal
Ingredients
Fish and Batter Ingredients:
- 4 large cod fillets haddock/plaice/sole/halibut
- 4 large potatoes peeled and cut into thick chips
- 200 g all-purpose flour
- 1 tsp baking powder
- 300 ml water cold sparkling
- salt to taste
- ground pepper to taste
- vegetable oil for frying
Mushy Peas Ingredients:
- 300 g marrowfat peas dried
- 1 tbsp butter
- salt to taste
- ground black pepper to taste
Instructions
Prepare the Mushy Peas:
- Rinse the dried peas under cold water, then place them in a large saucepan.300 g marrowfat peas
- Cover the peas with plenty of water and bring to a boil. Reduce the heat and simmer for about 20-25 minutes, or until the peas are soft.
- Drain the peas and return them to the saucepan. Add the butter and mash the peas until smooth. Season with salt and pepper to taste. Keep warm until ready to serve.1 tbsp butter
Prepare the Chips:
- Preheat the oven to 200°C (400°F).
- Place the cut potatoes in a large bowl of cold water and let them soak for about 10 minutes. This helps remove excess starch, resulting in crispier chips.4 large potatoes
- Drain the potatoes and pat them dry with paper towels.
- Spread the potato chips in a single layer on a baking tray. Drizzle with a little vegetable oil and season with salt and pepper.salt, ground black pepper
- Bake in the preheated oven for 25-30 minutes, or until golden and crispy, turning halfway through cooking.
Prepare the Fish:
- In a large bowl, whisk together the flour, baking powder, and sparkling water until smooth. Season with salt and pepper. Add the water slowly until you get the correct consistency.200 g all-purpose flour, 1 tsp baking powder, 300 ml water, salt, ground pepper
- Heat vegetable oil in a deep fryer or large skillet to 180°C (350°F).vegetable oil
- Dip each fish fillet into the batter, ensuring it is well coated.4 large cod fillets
- Carefully lower the battered fish into the hot oil and fry for 5-6 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Serve:
- Serve the crispy fish and chips hot, alongside a generous spoonful of mushy peas.
- Drizzle with malt vinegar and season with additional salt if desired.salt, ground black pepper
Notes
Also include Malt vinegar for serving
Nutrition
Calories: 1230kcal | Carbohydrates: 103g | Protein: 173g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 395mg | Sodium: 641mg | Potassium: 5325mg | Fiber: 9g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 82mg | Calcium: 258mg | Iron: 9mg
