Proper Beer-Battered Fish and Chips with Smashed Minted Peas

⏱ 60 min · Serves 4

Shatteringly crisp beer batter, fluffy twice-fried chips and a bowl of bright minted peas — the chip shop classic, done properly in your own kitchen. Serve with a wedge of lemon and plenty of malt vinegar.

Per serving: 880 kcal · 45.0g protein · 103.0g carbs · 32.0g fat

Ingredients

• 1.2kg floury potatoes (Maris Piper or Russet), peeled and cut into 1.5cm chips
• 4 skinless cod or haddock fillets (about 150g each)
• 150g plain flour, plus 3 tbsp extra for dusting
• 50g cornflour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 250ml very cold lager or pale ale
• 1.5–2 litres sunflower or vegetable oil, for frying
• 300g frozen peas
• 15g butter
• Small handful fresh mint leaves, chopped
• 1 lemon, cut into wedges
• Sea salt flakes and black pepper
• Malt vinegar, to serve

Method

1. Rinse the cut chips in cold water until it runs clear, then boil in salted water for 4–5 minutes until just tender but not falling apart. Drain and spread on a tray to steam dry for 10 minutes.
2. Heat the oil in a large deep pan or fryer to 140C. Fry the chips in two batches for 5–6 minutes each until pale and soft but not coloured. Lift out onto a rack and let them cool while you make the batter.
3. Whisk the 150g flour, cornflour, baking powder and salt together, then whisk in the cold beer until you have a batter the thickness of double cream. Don't overmix; a few lumps are fine. Chill until needed.
4. Cook the peas in boiling water for 3 minutes, drain, then crush roughly with the butter, mint, a pinch of salt and plenty of pepper. Keep warm.
5. Raise the oil to 190C. Pat the fish very dry, season, and dust all over with the extra 3 tbsp flour, shaking off the excess.
6. Dip one fillet into the batter, let the excess drip off, then lower it gently into the oil, holding it for a couple of seconds before releasing so it doesn't stick. Fry two fillets at a time for 6–7 minutes until deep golden and crisp. Drain on a rack and keep warm in a low oven.
7. Return the chips to the 190C oil and fry for 2–3 minutes until golden and crunchy. Drain and toss with sea salt flakes.
8. Serve the fish and chips straight away with the minted peas, lemon wedges and malt vinegar.