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Fish, European

Fish and chips with minted mashed peas

Fish and chips is a British fish dish, here cod in beer batter with homemade fries and minted mashed peas. This recipe serves 4, takes 50 minutes, is medium difficulty, and costs €3.80 per person. The key to success is the batter, whisked at the last minute with ice cold beer so it stays crispy.

Tonight, homemade fish and chips, cod in a crispy beer batter, thick cut fries, and minted mashed peas.

Fish and chips with minted mashed peas
Total time
50 min
Difficulty
Medium
Cost per person
€3.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Under a thin, bubbly crust, the cod stays moist and flakes apart in big pieces with a fork. The thick cut fries, cooked in two separate oil baths, give you that contrast between a golden outside and a soft center that makes this dish so satisfying. The minted mashed peas bring a fresh touch that balances out the fried elements without weighing them down.

This is a dish to make when you have a bit of time ahead of you, more of a Sunday evening project or a meal for when you want to treat the family. Kids usually love breaded fish and fries, and we recommend prepping the peas and potatoes ahead of time so you can focus on the frying at the last minute.

The ingredients

4 people

Fish counter

  • Cod loin 700 g

Pantry

  • Flouroften in the pantry 200 g
  • Ice cold lager 25 cl
  • Baking powderoften in the pantry 1 tsp
  • Frying oiloften in the pantry 75 cl
  • Malt vinegar 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 1 kg
  • Mint 6 sprigs
  • Lemon 1

Frozen foods

  • Frozen peas 400 g

Dairy

  • Butter 30 g

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Cut the potatoes into thick sticks, rinse them, and dry them well. 10 min

    Rinsing removes the starch, so they stick together less and get crispier.

  2. Fry them in oil in two batches, first at medium heat, then at high heat to brown them. 20 min

    The first bath cooks them through, the second makes them crispy.

  3. Cook the peas in boiling water, then roughly mash them with the butter, chopped mint, salt, and pepper. 5 min

    Keep a few whole peas for texture.

  4. Mix the flour, baking powder, salt, and cold beer until you get a smooth batter.

    Don't let the batter rest, it loses its bubbles.

  5. Pat the fish dry, dust it lightly with flour, dip it in the batter, and lower it into oil at 180°C. 10 min

    Hold the piece by one end and let it drop away from you to avoid splashes.

  6. Drain on paper towels and serve with the fries, peas, lemon, and a splash of vinegar.

    Drain on a wire rack instead of paper, the bottom stays crispy.

Our tips to get it right

  • Pick a light beer and keep it ice cold, it should come straight out of the fridge right before you pour it into the batter.
  • Keep your oil at the right temperature with a cooking thermometer, oil that's too cool makes the batter soggy and oil that's too hot burns it before the fish cooks through.
  • Fry in small batches, so the oil temperature doesn't drop and the batter crisps up evenly.

The variations

  • Swap the cod for hake or haddock, two white fish that hold up well when cooked in beer batter.
  • For a vegetarian version, bread and fry thick slices of parsnip or eggplant instead of the fish, and keep the fries and peas as they are.
  • To go faster with kids, bake the fries in the oven with a drizzle of oil while you prepare the fish, it's a lighter lift even though the texture is less crispy.

What to serve it with

  • Homemade tartar sauce
  • Ketchup or mayonnaise
  • A cold lager

Storage

The breaded fish is best eaten right away, since the batter loses its crunch as it cools. The fries and peas keep for 2 days in the fridge in a sealed container, and reheat better in the oven or a skillet than in the microwave.

Questions about this dish

Can you make the batter ahead of time?

No, it's best made right before you dip the fish. Cold beer creates bubbles that make the batter crispy, and they escape if the batter sits too long.

Can you use a different fish instead of cod?

Yes, hake, haddock, or pollock all work well. Pick a firm white fish that won't fall apart during cooking.

Can you freeze the fries or the breaded fish?

The breaded fish is best eaten fresh, since the batter turns soft after freezing. Already cooked fries freeze better and can go straight from the freezer into the oven to reheat.

How do you get kids who don't like peas to eat this?

Serve the mashed peas on the side rather than mixed into the plate, many kids accept them better presented as a separate little green mash. You can also cut back on the mint for a milder flavor.

How long does it take to make a fish and chips with minted mashed peas?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fish and chips with minted mashed peas?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish and chips with minted mashed peas cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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