Fish & Chips with Minty Mushy Peas

16 45 579
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Fish & Chips with Minty Mushy Peas
Health Highlights


1 bottle (341ml) Beer (5% alcohol)
1 dash Black pepper (to taste)
2 tbsp Butter, unsalted (for mushy peas)
1/4 tsp Cayenne pepper
2 cup Green peas, raw (for mushy peas)
3 fillet Haddock
1 dash Kosher salt (to taste)
1/4 cup Mint, fresh (for mushy peas)
2 large Russet potato (peeled, cut into 1/2-inch sticks)
1 dash Salt and pepper (to taste, for mushy peas)
1 tsp Soy sauce
1 cup Vegetable oil (us enough oil for deep frying- about 5 quarts)
1/4 cup Vegetable stock/broth (or water, for mushy peas)
1/2 cup Wheat flour, white, self-raising
1/2 cup Wheat flour, white, self-raising
1/2 small Yellow onion (finely chopped, for mushy peas)


To Make the Mushy Peas:
Heat butter in a small saucepan over medium. Cook onion, stirring occasionally, until softened but not browned, about 5 minutes. Add peas and stock and season with salt and pepper. Bring to a boil; reduce heat and simmer until peas are bright green and tender, about 5 minutes.

Transfer to a food processor, add mint, and pulse to a coarse puree; season with salt and pepper.

Peas can be cooked 1 day ahead. Let cool; cover and chill.

To Assemble Fish And Chips:
Fit a large pot with thermometer; pour in oil to measure 4". Heat over medium-high until thermometer registers 250°. Add half of potatoes and fry, stirring occasionally, until potatoes are tender and cooked through but have not taken on any colour, 10–12 minutes. Using a spider or slotted spoon, transfer to paper towels to drain. Repeat with remaining potatoes.

Increase heat to bring oil to 325°. Whisk beer, soy sauce, cayenne, and 1½ cups flour in a large bowl until no lumps remain; season with salt and pepper. Place remaining ½ cup flour in a shallow bowl. Season haddock with salt and pepper and dredge lightly in flour.

Working with 2 pieces at a time, dip fish into batter, letting excess drip back into bowl. Carefully lower fish into oil and fry until fish is cooked through and batter is golden brown and crisp, 8–10 minutes. Transfer fish to paper towels to drain; season with salt.

As soon as all fish is fried, add potatoes to oil and fry until crisp and golden, about 4 minutes. Using a spider or slotted spoon, transfer chips to paper towels to drain; season with salt.

Meanwhile, gently reheat mushy peas over medium heat, if needed. Serve alongside fish and chips.


Nutrition Facts

Per Portion

Calories 579
Calories from fat 139
Calories from saturated fat 45
Total Fat 15.4 g
Saturated Fat 5.1 g
Trans Fat 0.4 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 4.6 g
Cholesterol 93 mg
Sodium 921 mg
Potassium 1454 mg
Total Carbohydrate 75 g
Dietary Fiber 8.0 g
Sugars 11.6 g
Protein 34 g

Dietary servings

Per Portion

Grain 1.6
Meat 1.6
Meat Alternative 0.7
Vegetables 1.9

Energy sources


Meal Type(s)