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!

Prep Time 20

Cook Time 30

Total Time 50

Servings Portions

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