Fish & Chips with Mushy Peas

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I cook today: Fish & Chips with Mushy Peas
Preparation: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Category: Lunch Recipes, Fish Recipes, British Cuisine, Fast Food
Our Recipe Rating:

Fish & Chips with Mushy Peas

Fish & Chips with Mushy Peas

Fish & Chips with Mushy Peas

Fish & Chips with Mushy Peas

Ingredients for 4 servings:

  • 4 cod fillets
  • 1 kilogram potatoes
  • 200 milliliters beer
  • 125 grams of flour
  • 75 grams of cornstarch
  • 1 heaping teaspoon baking powder
  • 1 lemon
  • 275 grams of green peas (frozen)
  • 50 milliliters of cream
  • Butter
  • 1½ liters oil for deep-frying
  • Salt & pepper

Kitchen Helper/Gadgets:

  • Knife
  • Mixing bowl
  • Large pot to precook the potatoes
  • Ladle
  • Kitchen towel
  • Whisk
  • Colander
  • Small pot to blanch the peas
  • Blender
  • High container to puree the peas
  • Large pot or wok for deep-frying
  • Kitchen paper


Peel potatoes, with a knife cut into 1 centimeter-sized slices and then cut into 1 centimeter-sized sticks. Give the potato-sticks into a mixing bowl with cold water and allow to chill there for about 10 minutes to wash off the excess starch.

Next, bring a large pot of salted water to a boil, and cook the potato sticks for about 4 – 5 minutes. Then lift out the fries with a ladle, drain on a kitchen towel and allow to cool completely.

…for the beer batter:

In a mixing bowl briefly stir together 125 grams of flour, 75 grams of cornstarch, 1 heaping teaspoon of baking powder & a good pinch of salt & pepper. Add 200 milliliters of beer and use a whisk to mix all ingredients until well combined and a smooth batter, then set aside.

…for the mushy peas:

Bring a small pot of lightly salted water to a boil and blanch the peas in 2 – 3 minutes. Pour the peas into a colander & allow to drain briefly.

Next, give the peas along with 1 tablespoon of butter, 50 milliliters of cream and a good pinch of salt and pepper into a high container. Mash the peas with a blender for about 1 minute until creamy, then set aside until serving.

…for the cod fillets:

Heat up a large pot or wok with 1½ liters of oil for deep-frying. Prepare a bowl with some flour, turn the cod fillets one at a time in the flour, tapping off the excess flour and then pull it through the prepared beer batter.

The oil is hot enough when you dip a wooden stick into the oil & immediately small bubbles arise. Then gently slide the beer battered cod fillets into the hot oil and deep-fry for about 5 minutes until golden brown.

Lift out the cod fillets with a ladle, briefly drain on kitchen paper and possibly keep warm in the oven at 150°C (top/bottom heat).

Next, carefully add the precooked fries to the hot oil and deep-fry for about 6 – 7 minutes until goldenbrown and crispy, then use a ladle to lift out the fries and briefly drain on kitchen paper.

Season the fries with salt and serve them along with the fish fillets, some mushy peas & a lemon wedge. Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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