Jamie Oliver Fish and Chips with Mushy Peas

Jamie Oliver’s Fish and Chips with Mushy Peas is a homemade version of the classic British dish. It features crispy battered fish, golden chips, and a side of creamy mushy peas, creating a perfect balance of textures and flavors. This easy recipe brings the authentic taste of a traditional fish and chip shop to your home kitchen.

Why This Recipe Is a Must-Try

• Crispy batter – Light, golden, and crunchy coating on the fish.
• Homemade chips – Thick-cut and baked or fried to perfection.
• Classic mushy peas – A creamy and slightly minty side.
• Healthier than takeaway – Control ingredients and oil quality.
• Easy and delicious – Simple steps with incredible results.

Other Recipes

• Jamie Oliver Portuguese Tarts
• Jamie Oliver Cornish Pasty

What Is Jamie Oliver’s Fish and Chips with Mushy Peas?

Jamie Oliver’s Fish and Chips with Mushy Peas is a homemade take on the traditional British favorite. The fish is coated in a crispy batter and fried until golden, served with thick-cut chips and smooth, flavorful mushy peas for a well-rounded meal.

Jamie Oliver Fish and Chips with Mushy Peas Ingredients

For the Fish

• 4 fillets of cod or haddock
• 150g plain flour
• 1 tsp baking powder
• 200ml cold sparkling water
• ½ tsp salt
• ½ tsp black pepper
• Vegetable oil for frying

For the Chips

• 4 large potatoes (Maris Piper or Russet)
• 2 tbsp olive oil
• Salt to taste

For the Mushy Peas

• 300g frozen peas
• 1 tbsp butter
• 1 tbsp fresh mint, chopped
• ½ tsp salt
• ½ tsp black pepper
• Juice of ½ lemon

Optional Toppings

• Malt vinegar
• Tartar sauce
• Lemon wedges

Step-by-Step Instructions to Prepare Jamie Oliver Fish and Chips with Mushy Peas

Step 1: Prepare the Chips

• Peel and cut potatoes into thick chips.
• Soak them in cold water for 30 minutes to remove excess starch.
• Drain, pat dry, toss with olive oil, and season with salt.
• Bake at 200°C (400°F) for 30-35 minutes, flipping halfway, until golden and crispy.

Step 2: Make the Batter

• In a bowl, whisk together flour, baking powder, salt, and pepper.
• Gradually add cold sparkling water while stirring until smooth.
• Let the batter rest for 10 minutes.

Step 3: Heat the Oil

• Pour vegetable oil into a deep pan and heat to 180°C (350°F).
• Drop a small amount of batter into the oil—if it sizzles and rises, it’s ready.

Step 4: Coat and Fry the Fish

• Lightly dust fish fillets with flour, then dip them into the batter.
• Gently lower into the hot oil and fry for 5-7 minutes until golden brown.
• Remove and drain on paper towels.

Step 5: Prepare the Mushy Peas

• Boil peas in water for 2 minutes, then drain.
• Mash with butter, mint, salt, pepper, and lemon juice until creamy.

Step 6: Serve and Enjoy

• Plate the crispy fish with golden chips and mushy peas.
• Add tartar sauce, malt vinegar, or lemon wedges for extra flavor.

What to Serve with Jamie Oliver Fish and Chips with Mushy Peas

• Tartar sauce – A tangy, creamy dip.
• Lemon wedges – Enhances the freshness of the fish.
• Pickled onions – Add a sharp contrast.
• Coleslaw – Provides a fresh crunch.
• Butter sauce – A rich, flavorful drizzle.

Expert Tips for Mastering Jamie Oliver Fish and Chips with Mushy Peas

• Use ice-cold sparkling water – It creates a light, airy batter.
• Dry the fish well – Ensure the batter sticks properly.
• Soak potatoes before frying – Removes excess starch for crispier chips.
• Double-fry chips – First at 150°C (300°F), then at 180°C (350°F) for extra crunch.
• Mash peas to your preference – Smooth or chunky, depending on taste.

Variations of Jamie Oliver Fish and Chips with Mushy Peas

• Gluten-free option – Use gluten-free flour and baking powder.
• Spicy batter – Add paprika or cayenne for a kick.
• Air-fried version – Cook fish and chips in an air fryer for a healthier alternative.
• Panko-crusted – Use breadcrumbs instead of batter for extra crunch.
• Vegan option – Substitute fish with battered tofu or banana blossoms.

How to Store Leftovers Jamie Oliver Fish and Chips with Mushy Peas?

• Refrigerate – Store fish and chips in an airtight container for 2 days.
• Freeze – Freeze fried fish separately for up to 3 months.
• Store mushy peas – Keep in the fridge for up to 3 days.

How to Reheat Jamie Oliver Fish and Chips with Mushy Peas?

• Oven – Bake at 180°C (350°F) for 10 minutes.
• Air Fryer – Heat at 180°C (350°F) for 5-7 minutes.
• Stovetop – Reheat fish in a dry pan for crispiness.
• Microwave (for peas only) – Heat in 30-second bursts, stirring in between.

Nutrition Value (Per Serving)

• Calories: 520
• Protein: 32g
• Carbohydrates: 60g
• Fat: 18g
• Fiber: 5g

FAQs

How do you make Jamie Oliver’s fish batter extra crispy?

Using cold sparkling water in the batter creates a light and crispy texture. Additionally, ensuring the oil is at 180°C (350°F) before frying prevents the fish from becoming greasy.

Can I make fish and chips in an air fryer?

Yes, for a healthier version, coat the fish in panko breadcrumbs instead of batter and air fry at 200°C (400°F) for about 10 minutes, flipping halfway. Chips can also be air-fried at the same temperature for 25 minutes.

What is the best fish to use for fish and chips?

Cod and haddock are the traditional choices because of their mild flavor and flaky texture. You can also use pollock, tilapia, or halibut for similar results.

How do I prevent my chips from being soggy?

Soaking potato chips in cold water for at least 30 minutes removes excess starch, which helps them turn crispy. Cooking them in two stages—at a lower temperature first, then at a higher temperature—also improves texture.

Final Words

Jamie Oliver’s Fish and Chips with Mushy Peas brings the taste of a traditional British pub meal to your home. With crispy battered fish, golden chips, and smooth mushy peas, this dish is a perfect balance of flavors and textures. Enjoy this classic comfort food with family and friends!

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