Fish and Chips with Mushy Peas and Tartar Sauce

A classic British comfort food: crispy battered cod, chunky chips, creamy mushy peas, and tangy tartar sauce.

Prep Time

30 minutes

Total Time

1 hour

Calories

1250 kcal

Difficulty

Medium

Equipment

7 items

Cost

£4.80/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

4piecesCod fillets(About 6 oz each, skinless and boneless)

£12.00

150gAll-purpose flour(For the batter)

£0.20

50gCornstarch(For the batter, makes it crispier)

£0.25

1tspBaking powder(For the batter)

£0.05

1tspSalt(For the batter)

£0.01

0.5tspPepper(For the batter)

£0.03

250mlCold beer(Or sparkling water, for the batter)

£1.00

As neededLVegetable oil(For deep frying)

£1.50

1.5kgRusset potatoes(Peeled and cut into thick chips)

£1.20

250gDried marrowfat peas(For the mushy peas)

£0.60

1tspBaking soda(For soaking the peas)

£0.02

2tbspButter(For the mushy peas)

£0.25

1tbspFresh mint(Chopped, for the mushy peas)

£0.30

1tbspLemon juice(For the mushy peas)

£0.10

150gMayonnaise(For the tartar sauce)

£0.75

2tbspDill pickles(Finely chopped, for the tartar sauce)

£0.20

1tbspCapers(Finely chopped, for the tartar sauce)

£0.35

1tbspFresh dill(Chopped, for the tartar sauce)

£0.30

1tspLemon juice(For the tartar sauce)

£0.10

Total Cost

£19.21

£4.80 per serving

Instructions

1.
**Mushy Peas:** Soak the marrowfat peas overnight in a bowl of cold water with the baking soda.
2.
The next day, drain the peas and rinse them thoroughly. Place them in a pot with fresh water to cover. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the peas are very tender.
3.
Drain the peas, reserving some of the cooking liquid. Add the butter, mint, and lemon juice to the peas. Mash them to your desired consistency, adding some of the reserved cooking liquid if needed to achieve a smooth, creamy texture. Season with salt and pepper to taste.
4.
**Tartar Sauce:** In a small bowl, combine the mayonnaise, chopped pickles, capers, dill, and lemon juice. Mix well and refrigerate until ready to serve.
5.
**Chips:** Place the cut potatoes in a large pot and cover with cold water. Bring to a boil and cook for about 5-7 minutes, or until slightly softened. Drain the potatoes and let them steam dry for a few minutes.
6.
Heat the vegetable oil in a deep fryer or large pot to 140°C (284°F). Fry the potatoes in batches for about 5-7 minutes, until they are pale and softened. Remove the chips with a slotted spoon and drain on paper towels.
7.
Increase the oil temperature to 190°C (375°F). Fry the chips again for about 3-5 minutes, or until they are golden brown and crispy. Remove the chips with a slotted spoon and drain on paper towels. Season with salt.
8.
**Fish:** In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
9.
Gradually whisk in the cold beer or sparkling water until you have a smooth batter. The batter should be thick enough to coat the fish evenly.
10.
Heat the vegetable oil in the deep fryer or large pot to 180°C (350°F).
11.
Dip each cod fillet in the batter, ensuring it is fully coated. Carefully lower the battered fish into the hot oil.
12.
Fry the fish for about 4-6 minutes, or until golden brown and cooked through. Turn the fish halfway through to ensure even cooking.
13.
Remove the fish with a slotted spoon and drain on paper towels.
14.
Serve the fish and chips immediately with mushy peas and tartar sauce.

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My Notes

Nutrition Information

Nutrition per serving (650g)

1250 kcal / 5230 kJ

Carbs

95g

37% of RDA

Fat

75g

107% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra crispy chips, double fry them as described in the instructions.

Make sure the oil is hot enough before adding the fish and chips to prevent them from becoming greasy.

Serve with a wedge of lemon for squeezing over the fish.

For a slightly different flavour, you can add a pinch of cayenne pepper to the fish batter.

Cooking Equipment

Deep Fryer or Large Pot

Large Pot (for potatoes)

Large Bowl

Whisk

Slotted Spoon

Thermometer (optional for frying oil)

Food Processor or Potato Masher

Wine Pairings

No wine pairing suggestions available for this recipe.

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