Fish, chips and mushy peas

Why not give the chip shop a miss and have a go at making this Friday night favourite at home?

Serves: 4

Preparation: 15 minutes


  • 4 fish fillets – opt for a white fleshy fish such as cod, haddock or hake
  • 4 to 5 large Maris Piper potatoes, peeled and chopped
  • 1 tsp plain flour
  • Salt

For the batter:

  • 350ml ale
  • 200g plain flour
  • 1 tsp salt

For the mushy peas:

  • 200g frozen peas
  • Knob of butter
  • Splash of vinegar
  • 4 mint leaves, chopped finely


  1. Add the flour and salt to a bowl and mix. Pour in the frothy beer and combine the ingredients using a whisk until it makes a smooth batter. This can be left to stand for 30 minutes to 1 hour in the fridge, ready for whisking again before adding the fish.
  2. While the mixture is left to stand, put a pan of water onto boil. Once boiling add the frozen peas and turn down to simmer for approximately 10 minutes.
  3. Peel and chop the potatoes into chunky chips or small fries if preferred. Place into a pan of water and bring to the boil. Reduce the heat and simmer for 5 to 10 minutes until the potatoes are just cooked.
  4. While waiting for the potatoes turn on the deep fat fryer, setting the temperature to 180◦C – do not leave unattended. Drain the chips from the water and leave to dry.
  5. Re-whisk the batter mixture, add the fish fillets and coat. Remove and place into the deep fryer. Allow 8 to 10 minutes for the fish to cook – cooking time may vary depending on the size of the fillets used. Once the fish has turned golden brown, remove and leave on a piece of kitchen paper to absorb any excess oil.
  6. Sprinkle plain flour and a good pinch of salt over the potato chips, place into the fryer basket and lower into the oil. Deep fry until golden.
  7. Drain the chips and leave on some kitchen paper.
  8. Once the peas are cooked, drain and add a knob of butter, a sprinkle of vinegar and chopped mint. Mash using a masher.
  9. Serve the fish and chips with the peas and a wedge of lemon.