Fish and Chips

Classic British Fish and Chips with Mushy Peas

The definitive British takeaway: crisp beer-battered cod or haddock with thick-cut chips, mushy peas, and malt vinegar. Best eaten hot with plenty of salt and vinegar.

Prep

25 min

Cook

35 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) cod or haddock fillets, skinless, boneless; cod is the classic choice, haddock is more traditional in northern England
• •225 g (1½ cups) plain flour, divided - half for batter, half for dredging
• •250 ml (1 cup) cold pale ale or lager, traditional; cold sparkling water works as a non-alcoholic substitute
• •1 tsp baking powder
• •1 tsp fine sea salt, plus more for seasoning
• •900 g (2 lb) Maris Piper or russet potatoes, Maris Piper is traditional in the UK; russet is the closest US substitute - high-starch potatoes crisp best
• •1.5 to 2 L (6 to 8 cups) neutral oil for deep-frying, groundnut/peanut oil traditional; sunflower or canola acceptable. Avoid olive oil.
• •300 g (10½ oz) frozen or fresh garden peas, for mushy peas
• •1 tbsp unsalted butter
• •2 tbsp double cream or whole milk, double cream is traditional; whole milk is the closest US substitute
• •1 tbsp fresh mint, finely chopped, optional but classic
• •1 lemon lemon, cut into wedges, for serving
• •malt vinegar, to taste, essential British accompaniment - non-negotiable

Steps

1. 1 Make the chips first. Peel the potatoes and cut into thick chips about 1.5 cm (⅝ in) wide. Soak in cold water for 10 minutes, then drain and pat very dry with kitchen towels.
2. 2 Heat oil in a heavy-bottomed saucepan or deep fryer to 140°C (285°F). Fry the chips in batches for 6–7 minutes - they should be soft and pale, not browned. Remove with a slotted spoon, drain on paper towels, and set aside. (This is the 'blanching' stage.)
3. 3 Increase oil temperature to 180°C (350°F). Pat the fish fillets dry with paper towels and season lightly with salt.
4. 4 Make the batter: whisk 115 g (¾ cup) flour, the baking powder, and 1 tsp salt together, then gradually whisk in the cold ale until you have a smooth, thick batter with the consistency of double cream. It should coat the back of a spoon - don't overmix. Keep cold.
5. 5 Dredge each fillet in the remaining 110 g (¾ cup) flour, then dip into the batter, letting excess drip off.
6. 6 Lower the battered fillets gently into the 180°C (350°F) oil. Fry 2 fillets at a time (don't crowd the pan) for 6–8 minutes, until the batter is deep golden and crisp. Fish is cooked when the internal temperature reaches 63°C (145°F) on an instant-read thermometer, or when the flesh flakes easily and is opaque throughout. Drain on a wire rack (not paper towels, which soften the batter).
7. 7 Meanwhile, finish the chips: return them to the 180°C (350°F) oil and fry a second time for 4–5 minutes until deep golden and crisp. Drain and sprinkle immediately with fine salt, tossing well.
8. 8 Make the mushy peas: cook the peas in boiling salted water for 4–5 minutes until very soft. Drain, reserving a little cooking water. Return peas to the pan with the butter, cream, and mint. Mash with a fork or potato masher to a rough, textured purée - add a splash of cooking water if too thick. Season with salt and pepper.
9. 9 Serve immediately: pile chips on warmed plates or wrap in parchment paper, lay the battered fish alongside, add a generous spoonful of mushy peas, a lemon wedge, and pass the malt vinegar and extra salt at the table.