Better than  anything you can get at your local fish and chipper! 


  • Mushy peas

  • 225g/8oz dried marrowfat peas

  • 1 tsp bicarbonate of soda

  • 25g/1oz butter

  • sea salt and freshly ground black pepper

  • Pollock

  • 200g/7oz plain flour

  • 15g/1/2oz fresh yeast

  • pinch caster sugar

  • pinch salt

  • 1 tbsp cider vinegar

  • 200ml/7fl oz beer

  • sea salt

  • dripping and vegetable oil, for deep frying

  • 1kg/2lb2oz pollock fillet, skin on, pin boned and cut into 5cm/2” pieces

  • Lemon mayonnaise

  • 2 egg yolks

  • 1 tsp English mustard

  • 300ml/10fl oz rapeseed oil

  • 2 lemons, zested and juiced

  • sea salt and freshly ground black pepper

  • To serve

  • 1 long baguette, split horizontally

  • 50g/2oz softened butter


  • Mushy peas:

  • 1.

    Soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda for at least 12 hours, preferably overnight.

  • 2.

    Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with the water. Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for ??1½-2 hours, stirring from time to time.

  • 3.

    The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season with salt and pepper.

  • Lemon mayonnaise:

  • 1.

    Place the eggs, and mustard into a food processor and blend until pale and creamy.

  • 2.

    With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon zest and juice and season to taste.

  • Pollock:

  • 1.

    Mix the flour, yeast, sugar, salt and vinegar together in a bowl.

  • 2.

    Add beer and whisk until it forms a thick batter.

  • 3.

    Set aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.

  • 4.

    Heat a deep fat fryer to 190C/375F or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  • 5.

    Dip each piece of fish into the batter to coat thoroughly. Lower them carefully into the fryer, and cook one at a time. Cook for 4-6 minutes until the fish is cooked through and the batter is golden-brown. Scatter the remaining batter into the fat fryer and fry until golden brown. Drain the fish onto kitchen paper and season with sea salt.

  • To serve:

  • 1.

    Spread the softened butter along the length of the baguette, then top with the mushy peas. Place pieces of Pollock all along top then drizzle the lemon mayonnaise over the top. Top with the scraps, then cover with the top of the baguette and gently down. Serve in one long piece and carve at the table.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1500kj
  • Fat Total 98g
  • Saturated Fat 16g
  • Protein 63g
  • Carbohydrate 94g
  • Sugar 7g
  • Sodium 1458mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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