A Classic Cod & Chips With Crushed Minted Peas
Serves 2-4
25-30 Minutes
Crispy, golden beer-battered cod served with perfectly fluffy, twice-fried chips and buttery crushed peas. This classic British fish and chips recipe combines a light, crunchy beer batter with thick-cut chips and fresh, minty crushed peas for the ultimate comforting homemade meal.
The secret is in the details: very cold beer in the batter, thick cod loin for a juicy centre, and a two-stage frying process that gives the chips a crisp golden exterior while keeping them fluffy inside. Serve everything hot with a generous spoonful of crushed peas for a proper classic fish and chips experience.
Ingredients
- 2–4 cod loin portions
- 250g plain flour
- 1 tsp baking powder
- 1 tsp salt, plus extra to taste
- ½ tsp black pepper, plus extra to taste
- 250–300 ml very cold lager or beer
- 800 g–1 kg potatoes, peeled and cut into thick chips
- 400 g frozen peas
- 25–30 g butter
- 1 tbsp fresh mint, finely chopped
- 1 tsp lemon juice
- Neutral frying oil, such as vegetable or sunflower oil
- Sea salt, for seasoning the chips
Make the beer batter
- 1. Add 150 g plain flour, 50 g cornflour, 1 tsp baking powder, ½ tsp salt and ¼ tsp black pepper to a large bowl.
- 2. Gradually whisk in 250 ml very cold beer until you have a smooth batter with the consistency of thick cream.
- 3. If the batter is too thick, gradually add the remaining 50 ml beer until it reaches the right consistency. Don't overmix the batter.
- 4. Keep the batter cold while you prepare the rest of the meal.
Prepare the cod
- 1. Pat the cod fillets thoroughly dry with kitchen paper.
- 2. Place the remaining 100 g plain flour in a shallow dish. Mix in the remaining ½ tsp salt and ¼ tsp black pepper.
- 3. Coat each piece of cod thoroughly in the seasoned flour, including the ends. Shake off any excess flour.
Prepare the chips
- 1. Peel the 800 g–1 kg potatoes and cut them into thick, even chips.
- 2. Rinse them under cold water to remove excess starch.
- 3. Drain and dry them thoroughly.
Prepare the crushed peas
- 1. Bring a saucepan of salted water to the boil. Add the 400 g frozen peas and cook for 2–3 minutes, until tender and bright green. Drain thoroughly.
- 2. Return the peas to the warm saucepan.
- 3. Add 25–30 g butter and roughly crush the peas with a fork or potato masher. Stir through 10 g chopped fresh mint and 5 ml lemon juice.
- 4. Season with salt and black pepper to taste. If needed, add a tablespoon of water to loosen the mixture. Keep warm while you cook the fish and chips.
Fry the fish
- 1. Increase the oil temperature to approximately 175–180°C. Give the cold beer batter a gentle stir.
- 2. Dip each floured cod fillet into the batter, making sure it is completely coated. Lift the fish out and allow the excess batter to drip away. Carefully lower the cod into the hot oil.
- 3. Hold one end in the oil for a few seconds to allow the batter to begin setting before releasing the fish completely. Fry for approximately 5–8 minutes, depending on the thickness of the cod, until the batter is crisp, firm and golden brown and the fish is cooked through.
- 4. Remove from the oil and drain thoroughly on a wire rack or kitchen paper.
Double fry the chips
- 1. Allow the oil to return to approximately 175–180°C. Carefully return the blanched chips to the hot oil in batches. Give the cold beer batter a gentle stir.
- 2. Fry until deeply crisp, lightly golden and floating at the surface. Remove and drain thoroughly.
- 3. Immediately season with sea salt.
Serve
- 1. Arrange the hot chips on plates with the crispy beer-battered cod. Serve alongside a generous spoonful of the warm buttery crushed peas. Serve immediately for the best texture.
- 2. Serve alongside a generous spoonful of the warm buttery crushed peas.
- 3. Serve immediately for the best texture.