An absolute English classic - beer battered haddock fillets served with the traditional accompaniment of minty mushy peas.


  • 175g (6 oz) cod or haddock fillets per person

  • Seasoned flour for coating

  • 750g (1½ lb) large old season, floury potatoes, peeled & cut into chips

  • Pork dripping for frying

  • Lemon wedges

  • Salt

  • For the batter

  • 330 ml (11 fl oz) bottle lager beer

  • 1½ oz (40g) fresh yeast

  • 4 oz (125g) flour

  • A good pinch of salt

  • For the mushy peas

  • 30 ml olive oil

  • 1 bunch green onions, chopped

  • 0.5 g chopped fresh mint

  • 455 g frozen green peas, thawed

  • 30 g butter

  • 3 g sea salt and ground black pepper to taste


  • 1.

    Preheat the oil to 185ºC/360ºF.

  • 2.

    Make batter by whisking the lager and yeast until smooth, then whisk in the flour little by little until the consistency of thick cream is achieved. Season with salt and allow to rest in a warm place for about an hour. As the yeast gets to work the batter will bubble up.

  • 3.

    Flour the fish and dip in the batter to ensure a good coating. Carefully put the fish into the fat and cook for about 6 - 10 minutes depending on the thickness. The batter should be a deep golden colour. Remove from the fat, drain well on paper towels and keep warm in a low oven until the chips are ready.

  • 4.

    Deep fry the chips until golden in colour in the same fat as the fish.

  • For the mushy peas:

  • 1.

    Heat oil in a skillet over medium heat. Add green onion, mint, and peas. Cover, and cook for 3 to 4 minutes. Mash peas with a potato masher. Stir in butter, and season with salt and pepper.

  • 2.

    Serve the fish and chips with the mushy peas and a slice of lemon on the side.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1153kj
  • Fat Total 29g
  • Saturated Fat 10g
  • Protein 50g
  • Carbohydrate 166g
  • Sugar 17g
  • Sodium 2386mg

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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