American tries Mushy Peas for the first time!

Ingredients

• 1.5 pounds Cod Fillets (skinless, cut into 4 equal pieces)
• 2 pounds Russet Potatoes (peeled and cut into thick chips)
• 1 cup All-Purpose Flour (for batter, sifted)
• 1 cup Beer (cold, preferably lager)
• 1 teaspoon Baking Powder
• 1 teaspoon Salt (plus extra for seasoning chips)
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 cups Vegetable Oil (for deep‑frying, high smoke point)
• 12 ounces Frozen Peas (thawed)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 0.25 cup Milk (whole or 2%)
• 1 teaspoon Dried Mint (optional, for authentic mushy peas flavor)

Instructions

1. Prepare the Potatoes

   Peel the potatoes and cut them into 1‑inch thick chips. Rinse under cold water, then soak in a bowl of cold water for 10 minutes to remove excess starch.

   Time: PT10M

2. Par‑Fry the Chips

   Heat vegetable oil in the deep fryer to 150°C (300°F). Add a handful of chips and fry for 4‑5 minutes until just softened but not colored. Remove with a slotted spoon and drain on paper towels.

   Time: PT7M

   Temperature: 150°C

3. Make the Batter

   In a mixing bowl combine flour, baking powder, 1 teaspoon salt, and pepper. Whisk in the cold beer until the batter is smooth and thick enough to coat the back of a spoon. Let rest for 5 minutes.

   Time: PT5M

4. Coat and Fry the Fish

   Pat the cod fillets dry with paper towels. Dip each piece into the batter, allowing excess to drip off, then carefully lower into the oil heated to 180°C (350°F). Fry 4‑5 minutes per side until golden and the internal temperature reaches 63°C (145°F).

   Time: PT10M

   Temperature: 180°C

5. Finish the Chips

   Increase oil temperature to 190°C (375°F). Return the par‑fried chips to the oil and fry for another 3‑4 minutes until golden and crisp. Drain on paper towels and season with a pinch of salt.

   Time: PT5M

   Temperature: 190°C

6. Prepare Mushy Peas

   Place thawed peas in a saucepan with butter, milk, dried mint, and a pinch of salt. Cook over medium heat, stirring, until peas are soft (about 5 minutes). Transfer to a blender or use an immersion blender to puree to a smooth, slightly chunky consistency.

   Time: PT10M

7. Plate and Serve

   Arrange the fried fish and chips on a plate, add a generous scoop of mushy peas on the side, and serve with lemon wedges and malt vinegar if desired.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

5g