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Classic Beer-Battered Fish and Chips with Minty Mushy Peas

Name: Classic Beer-Battered Fish and Chips with Minty Mushy Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: western
Ingredients: plain flour; beer; Baking powder; honey; Maldon sea salt; crushed black pepper; Maris Piper potatoes; water; Salt; butter; green peas; vegetable oil; fresh mint leaves; lemon; cod fillets

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 20 minsscheduleTotal: 35 minsoutdoor_grillDeep-fried

Allergens:warningGlutenwarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total

Preparation

00:00:23

In a mixing bowl, combine 250 g plain flour, 300 ml beer, 3 tsp baking powder, 1 tsp honey, 1 tsp Maldon sea salt, and 0.5 tsp black pepper. Whisk the mixture thoroughly while leaving some small flour lumps for proper batter structure, then place the bowl over a larger bowl filled with ice to chill the batter.

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Watch out

Keep the batter chilled over ice before using, otherwise warm batter will lose its carbonation and fail to crisp up properly.

Ingredients:plain flour (250 g)beer (300 ml)Baking powder (3 tsp)honey (1 tsp)Maldon sea salt (1 tsp)crushed black pepper (0.5 tsp)

Tools:mixing bowlwhisk

Preparation

00:01:26

Peel 8 Maris Piper potatoes, cut them evenly into 1 cm thick chips on a cutting board, and rinse them in a bowl of water to clean them.

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Watch out

Cut potatoes evenly so they cook at the same rate, otherwise some pieces will remain raw while others burn.

Ingredients:Maris Piper potatoes (8 piece)water

Tools:peelerchef's knifecutting board

Active Cooking

00:01:46

Boil the cleaned chips in a large pot with 2 l water and 1 tbsp salt for 5 to 6 minutes until par-cooked and tender.

local_fire_departmentmedium high heat, 5 to 6 minutes

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Watch out

Boil just until tender, do not overcook or the chips will break apart when frying.

Ingredients:Maris Piper potatoes (8 piece)water (2 l)Salt (1 tbsp)

Tools:pot

Active Cooking

00:01:53

In a saucepan over low heat, melt 20 g butter and simmer 100 g green peas for about 10 minutes, seasoning with 0.5 tsp Maldon sea salt and 0.25 tsp black pepper.

local_fire_departmentlow heat, about 10 minutes

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Watch out

Simmer on low heat so the peas soften slowly without burning on the bottom.

Ingredients:butter (20 g)green peas (100 g)Maldon sea salt (0.5 tsp)crushed black pepper (0.25 tsp)

Tools:saucepan

Active Cooking

00:02:07

Drain the boiled potatoes and spread them out over kitchen paper on a baking tray to dry and cool down completely.

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Watch out

Dry the chips thoroughly before frying, otherwise residual moisture will cause hot oil to splatter dangerously.

Ingredients:Maris Piper potatoes

Tools:baking trayskimmer

Active Cooking

00:02:22

warningStay safe

Handle hot oil with extreme caution; keep water and flammable items away to prevent burns or grease fires.

Pour 1.5 l vegetable oil into a large pan and heat it up to a temperature of 190°C (375°F).

local_fire_departmentmedium high heat, until oil reaches 190°C

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Watch out

Ensure oil is at the correct temperature before adding food, otherwise food will absorb too much oil and become greasy.

Ingredients:vegetable oil (1.5 l)

Tools:pot

Active Cooking

00:02:37

Chop 10 g fresh mint leaves and add them to the simmering peas. Squeeze 0.5 piece lemon into the pan, then mash the mixture up with a fork to achieve a nice chunky texture.

local_fire_departmentlow heat

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Watch out

Mash gently with a fork to keep texture chunky, do not puree completely into smooth paste.

Ingredients:fresh mint leaves (10 g)green peaslemon (0.5 piece)

Tools:forkchef's knifecutting board

Preparation

00:03:10

warningStay safe

Handle sharp knives with care on slippery fish skin to prevent sudden slips and cuts.

Slice the skin off 500 g cod fillets starting from the tail side moving backwards and forwards at a 40-degree angle, then cut the fish portions while removing the bony middle line.

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Watch out

Keep the knife flat against the skin and slice smoothly away from your fingers to avoid cuts.

Ingredients:cod fillets (500 g)

Tools:chef's knifecutting board

Active Cooking

00:04:19

warningStay safe

Wash hands thoroughly after handling raw fish to prevent bacterial cross-contamination to other ingredients.

Coat the fish portions in 50 g plain flour, season both sides with 0.5 tsp Maldon sea salt and 0.25 tsp black pepper, then shake off any excess flour.

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Watch out

Shake off excess flour completely, otherwise thick clumps of flour will prevent batter from adhering evenly to the fish.

Ingredients:plain flour (50 g)cod filletsMaldon sea salt (0.5 tsp)crushed black pepper (0.25 tsp)

Tools:tray

Active Cooking

00:04:46

warningStay safe

Lower battered fish gently into hot oil away from your body to avoid severe oil splattering burns.

Dip the floured fish pieces into the cold batter, let excess drip off, then slowly lower them into the hot 190°C oil. Spoon extra batter on top of the fish while frying, and deep fry for 4 to 5 minutes until the batter becomes golden brown and caramelized.

local_fire_departmentmedium high heat, 4 to 5 minutes

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Watch out

Do not overcrowd the pot when frying fish pieces, otherwise oil temperature will drop and the batter will become soggy instead of crispy.

Ingredients:cod fillets

Tools:potslotted spoonspoon

Active Cooking

00:05:25

warningStay safe

Lowering damp or wet chips into hot oil causes violent bubbling; ensure they are completely dry.

Add the cooled par-boiled chips into the hot oil to deep fry them until golden brown and crispy, meanwhile reheating the mushy peas in their pan.

local_fire_departmentmedium high heat, about 5 minutes

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Watch out

Add dry chips carefully into hot oil in batches to maintain oil temperature and achieve crispy exterior.

Ingredients:Maris Piper potatoes

Tools:potskimmer

Active Cooking

00:05:54

Drain the cooked chips on paper towels, plate up the fish and chips in a traditional style with newspaper lining, season with local Maldon sea salt, and serve alongside the warm mushy peas and lemon wedges.

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Watch out

Serve immediately while hot and crispy so the batter retains its crunch.

Ingredients:Maldon sea salt (1 tsp)lemon (0.5 piece)

Tools:plate