Fish, Chips, and Mushy Peas: A Classic British Feast

Dive into the comforting flavors of the British seaside with our Fish, Chips, and Mushy Peas recipe. This beloved classic features tender, flaky fish coated in a crispy golden batter, served alongside thick-cut fries, or “chips,” and a side of mushy peas that perfectly complements the dish. Whether it’s a Friday night tradition or a craving for something truly satisfying, this recipe brings the authentic taste of Britain to your table. Let’s get started!

Ingredients

For the Fish:

• 4 white fish fillets (like cod or haddock)
• 1 cup all-purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 cup sparkling water, chilled
• Vegetable oil, for frying
• Lemon wedges, for serving

For the Chips:

• 4 large russet potatoes, peeled and cut into thick strips
• 2 tablespoons vegetable oil
• Salt, to taste

For the Mushy Peas:

• 2 cups frozen peas
• 1 tablespoon butter
• 1 tablespoon cream or milk
• Salt and pepper, to taste
• 1 teaspoon mint leaves (optional)

Directions

1. Prepare the Chips:
   • Preheat your oven to 400°F (200°C). Place the potato strips in a large bowl, toss with vegetable oil, and season with salt.
   • Arrange the potatoes on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and crispy. Keep warm.
2. Make the Batter:
   • In a large bowl, whisk together the flour, baking powder, salt, and paprika. Gradually add the chilled sparkling water, whisking until you have a smooth batter. Let it rest for a few minutes.
3. Prepare the Fish:
   • Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Pat the fish fillets dry with paper towels and lightly dust them with flour.
   • Dip each fillet into the batter, allowing any excess to drip off. Carefully lower the fish into the hot oil, frying in batches for 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
4. Cook the Mushy Peas:
   • In a small saucepan, cook the peas in boiling water for 3-4 minutes until tender. Drain and return the peas to the pan.
   • Add the butter, cream (or milk), salt, pepper, and mint leaves if using. Mash the peas with a potato masher or a fork until they reach your desired consistency. Keep warm.
5. Serve Your Feast:
   • Plate the crispy fish alongside the golden chips and a generous spoonful of mushy peas. Add a wedge of lemon on the side and serve immediately.

How to Prepare

For the crispiest fish, make sure your oil is hot enough before frying and that the batter is cold. This contrast in temperature ensures a light and airy crust. The mushy peas can be adjusted to your taste—make them smooth or leave some texture, depending on your preference. The key to perfect chips is baking them until they are golden and crisp on the outside while fluffy on the inside.

Preparation Time

• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: 55 minutes

Servings

This recipe serves 4 people.

FAQs

• Can I use other types of fish? Yes, any firm white fish like pollock or tilapia works well.
• Can I make the chips in an air fryer? Absolutely, air-fry the potato strips at 400°F (200°C) for 20-25 minutes, shaking halfway through.
• How do I keep the fish crispy? Place the fried fish on a wire rack instead of paper towels to prevent the crust from becoming soggy.
• Can I use canned peas for the mushy peas? Yes, but fresh or frozen peas provide a fresher taste and vibrant color.
• What dipping sauces go well with fish and chips? Tartar sauce, malt vinegar, or even a simple squeeze of lemon juice are all excellent choices.