British Beer-Battered Fish & Chips with Mushy Peas

Directions

1. Soak and dry the chips

   Rinse the cut potatoes under cold water until it runs mostly clear, then soak them in a bowl of cold water for 30 minutes. Drain, spread on clean towels and dry every surface thoroughly; water left on the potatoes will spit violently in hot oil.

2. Mix the tartar sauce

   Stir the mayonnaise, pickles, capers, parsley, Dijon and 1 teaspoon lemon juice in a small bowl. Cover and refrigerate. Keep this ready-to-eat sauce and its utensils away from the raw fish station.

3. Blanch the chips

   Pour the oil into a deep, heavy pot, leaving at least 3 inches of headroom. Heat to 325°F. Fry the potatoes in three batches for 5 to 7 minutes each, stirring gently, until tender and pale with no browning. Transfer to a wire rack over a sheet pan and let the chips steam-dry for 15 minutes.

4. Make minty mushy peas

   Combine the peas, butter, water and 1/4 teaspoon salt in a saucepan. Cover and cook over medium for 4 minutes. Uncover and mash about three-quarters of the peas, leaving texture. Stir in the mint, lemon zest and remaining 2 teaspoons lemon juice; cover and keep warm over very low heat.

5. Prepare the cold beer batter

   Raise the oil to 365°F. In a large bowl whisk 1 cup all-purpose flour, the rice flour, baking powder and 1/2 teaspoon salt. Whisk in the cold lager and malt vinegar just until a few small lumps remain. Do not make the batter early; cold liquid and minimal mixing keep the crust light.

6. Dredge and batter the fish

   Pat the fish very dry and season with the remaining 1/4 teaspoon salt and pepper. Put the 1/3 cup flour in a shallow dish. Dredge one fillet lightly, shake off the excess, then lower it into the batter until completely coated. Let extra batter drip back into the bowl.

7. Fry the fish safely

   Lower two battered fillets away from you into the 365°F oil. Fry for 6 to 8 minutes, turning once, until deeply golden and the thickest part reaches 145°F. Keep the oil between 350 and 365°F and repeat with the remaining fish. Move cooked fish to a clean wire rack; never return it to the raw-fish tray.

8. Crisp the chips and serve

   Raise the oil to 375°F. Fry the blanched chips in two batches for 3 to 5 minutes until crisp and golden, then drain on the rack and salt immediately. Plate one battered fillet with chips, mushy peas, tartar sauce and a lemon wedge. Offer malt vinegar and ketchup at the table.

Why this works

Swaps & notes

Easy swaps

• Use haddock, pollock or another firm, mild white fish in place of cod. Keep the pieces equally thick and cook every fillet to 145°F.
• For an alcohol-free batter, replace the lager with 12 ounces very cold plain sparkling water and add 1/2 teaspoon extra malt vinegar for flavor.
• Frozen peas are ideal here, but canned marrowfat peas can be used. Drain them, reduce the added water to 1 tablespoon and mash gently because they are already soft.

Cook notes

• The 110-minute total includes the 30-minute potato soak and 15-minute steam-dry; both are mostly unattended but important for crisp chips.
• Never fill the pot more than halfway with oil. Keep a lid nearby, use a thermometer, lower food away from you and never use water on a grease fire.
• The licensed photograph clearly shows golden battered fish, thick chips, green mushy peas, pale tartar sauce and ketchup; the recipe reproduces those defining components and plated pub-style presentation.

Storage

Fish and chips are best immediately. Refrigerate cooled fish, chips and peas in separate shallow airtight containers within 2 hours for up to 2 days; keep tartar sauce chilled for up to 3 days. Reheat fish and chips on a wire rack at 425°F for 8 to 12 minutes until crisp and 165°F inside. Reheat peas gently on the stovetop. Do not microwave the fried components unless softness is acceptable.

Questions