Description
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.
Ingredients
Scale
For the Fish
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- 4 fillets of cod or haddock
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- 150g plain flour
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- 1 tsp baking powder
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- 200ml cold sparkling water
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- ½ tsp salt
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- ½ tsp black pepper
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- Vegetable oil for frying
For the Chips
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- 4 large potatoes (Maris Piper or Russet)
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- 2 tbsp olive oil
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- Salt to taste
For the Mushy Peas
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- 300g frozen peas
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- 1 tbsp butter
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- 1 tbsp fresh mint, chopped
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- ½ tsp salt
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- ½ tsp black pepper
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- Juice of ½ lemon
Optional Toppings
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- Malt vinegar
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- Tartar sauce
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- Lemon wedges
Instructions
Step 1: Prepare the Chips
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- Peel and cut potatoes into thick chips.
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- Soak them in cold water for 30 minutes to remove excess starch.
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- Drain, pat dry, toss with olive oil, and season with salt.
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- Bake at 200°C (400°F) for 30-35 minutes, flipping halfway, until golden and crispy.
Step 2: Make the Batter
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- In a bowl, whisk together flour, baking powder, salt, and pepper.
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- Gradually add cold sparkling water while stirring until smooth.
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- Let the batter rest for 10 minutes.
Step 3: Heat the Oil
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- Pour vegetable oil into a deep pan and heat to 180°C (350°F).
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- Drop a small amount of batter into the oil—if it sizzles and rises, it’s ready.
Step 4: Coat and Fry the Fish
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- Lightly dust fish fillets with flour, then dip them into the batter.
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- Gently lower into the hot oil and fry for 5-7 minutes until golden brown.
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- Remove and drain on paper towels.
Step 5: Prepare the Mushy Peas
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- Boil peas in water for 2 minutes, then drain.
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- Mash with butter, mint, salt, pepper, and lemon juice until creamy.
Step 6: Serve and Enjoy
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- Plate the crispy fish with golden chips and mushy peas.
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- Add tartar sauce, malt vinegar, or lemon wedges for extra flavor.