May 242020
Fish, Chips & Mushy Peas

Fish 'n' Chips

I use a deep fat fryer to fry my chips, and a wok to fry my fish. However if you don’t have these, you can use a deep frying pan, or a large pot instead.  The same pan can be used to cook both the fish and the chips.


  • 2 to 3 Russet potatoes (depending on size), peeled, sliced into chips, and placed in a bowl of water
  • 2 pieces of cod fillet or 1 large piece cut down the middle, if quite large I trim off the extra and use for a fish cake
  • 1 & 1/2 cups of all purpose flour
  • 1 tablespoon malt vinegar
  • 1 teaspoon baking powder
  • 1 cup of ice cold water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Lard or oil heated to 170C/350F (5 – 6 inches depth per pan)
  • 2 Slices of lemon for serving (optional)
  • Tin of mushy peas (in the US these can be found in the international section in most major supermarkets)

Now Let’s Cook! 

Making the Batter

Tip: Make the batter first up to 12 hours in advance, and refrigerate whilst preparing you potatoes and fish.

Place 1 cup of the flour into a bowl, add the baking powder, and slowly whisk in the water, you may not need all of the water.

You want to get the batter to the consistency of double cream (heavy cream), thick enough to coat the back of a spoon. 

Frying the Chips

Tip: I like to double fry my chips.

Dry the chips with paper towel, then carefully place them in the hot oil and cook for 4-5 minutes (depending on the thickness of your chips), until they slightly change color; remove the chips from the pan place on kitchen paper.

If using the same pan, ensure the oil has returned to 175C/350F before you begin cooking the fish.

Frying the Fish

Sprinkle the remaining 1/2 cup of flour onto a plate, add the salt & pepper, and mix together.

Dip both sides of the fish in the flour mixture both, then dip in the cold batter mix.

Hold the fish by the tail end for a few seconds, to allow the excess batter to run off.

Carefully and slowly, place the fish in the oil pushing it away from you, this needs to be done slowly. Fry for 5-6 minutes depending on the thickness of your fish.

When fully cooked the batter should be a golden color, like the shown in the basket in my pictures. Remove the fish carefully and place on kitchen paper to allow the oil to drain.

Frying the Chips – Part 2

Whilst the fish is draining, make sure the oil temperature has returned to 175C/350F, and place the chips back in the fryer for 3-4 minutes, until they reach the desired color.

Plating Up

Whilst the chips are cooking, you can heat the mushy peas.

Tip: I like to add a couple of tablespoons of malt vinegar to the mushy peas whilst heating.

Plate up your fish and peas. remove chips carefully drain on kitchen paper then add to your plate. Top fish with lemon if using.

Below are two versions of my fish and chips. The fish on the left was not dipped in the flour mix before dipping it in batter. As you can see, this makes for a more transparent coating so you can see the fish flakes.

Tip: If you are not dipping your fish in the flour mix, make sure to dry it with paper towel before dipping it in the batter, or the batter won’t go crispy.

I hope you enjoy this dish, if so please click the like button or leave me a comment. Also please feel free to share with others using the social media buttons.


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