‘Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!’ – Jamie Oliver

Fish and chips with mushy peas

  • 800 g potatoes
  • sunflower oil (for deep-frying)
  • white fish fillets (skin off, pin-boned, from sustainable sources)
  • 225 g plain flour (plus extra for dusting)
  • 1 bottle cold beer
  • 3 tsps baking powder
  • 3 sprigs mint
  • 1 knob butter
  • 2 cups peas
  • ½ lemon
  1. Prepare all your ingredients.
  2. Preheat the oven to 200C.
  3. For the chips; scrub the potatoes and cut them into wedges. Transfer the potatoes to a large bowl and season well with salt and ground black pepper. Drizzle with olive oil and toss to cover. Lay the potatoes, skin side down in a single layer on a baking tray and bake for 40 minutes or until golden brown and crispy.
  4. To make the mushy peas; place the butter in a pan over a medium-low heat, add the peas and mint; simmer covered for 10 minutes. Mash the peas by hand or in a food processor and keep warm until needed. Add a squeeze of lemon juice and season to taste with sea salt and black pepper just before serving.
  5. Mix 1/2 a tsp of salt and 1 tsp of pepper together and season your fish fillets on both sides.
  6. For the batter; make sure that your beer is ice cold before you start with the batter. Whisk the flour, beer and baking powder gently and briefly together until nice and shiny – the texture should be like semi-whipped double cream. Try and keep as many bubbles as you can so the batter stays light.
  7. Pour sunflower oil into a deep fat fryer or a large saucepan and heat until hot (200C if you use a thermometer).
  8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don’t get splashed. Make sure that the fish doesn’t touch each other – it will depend on the size of your fryer or pan how many fish you can cook at once.
  9. Cook for 4-5 minutes, turning half way or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
  10. Serve your fish with the mushy peas and potato chips.

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