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Beer-battered fish with mushy peas recipe

Beer-battered fish with mushy peas recipe

3 ratings

You don't even need to leave the house to enjoy your favourite comfort meals. Make this pub classic of beer-battered fish with mushy peas from scratch in your own kitchen – everyone will love it! See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 468 calories / serving

Ingredients

  • 180g plain flour
  • 55g cornflour
  • 1 tsp baking powder
  • ¾ tsp fine salt
  • 250ml golden ale
  • 2 lemons, 1 juiced (you need 2 tbsp), 1 cut into wedges
  • sunflower oil, for deep frying
  • 2 x 280g packs cod or haddock fillets, skin removed if you prefer
  • 250g frozen peas
  • 5g fresh mint leaves, finely chopped
If you don't have haddock, try using another white fish

Each serving contains

  • Energy

    1975kj
    468kcal
    23%
  • Fat

    12g 18%
  • Saturates

    2g 8%
  • Sugars

    5g 6%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 56.7g Protein 32.9g Fibre 5.3g

Method

  1. Mix 150g flour, the cornflour, baking powder and salt in a mixing bowl and make a well in the centre. Pour in the ale and 1½ tbsp lemon juice, then whisk until the batter is completely smooth and bubbly.
  2. Half fill a large saucepan with oil, then heat to 180°C. If you don’t have a kitchen thermometer, carefully dip the handle of a wooden spoon into the oil. If it’s hot enough it should bubble steadily. If it bubbles vigorously, it’s too hot. Season the fish and dust with the remaining flour. Using tongs, dip the fish into the batter to coat, then lower into the oil. Cook in 2 batches for 5-6 mins, turning, until golden and crisp. Transfer to a wire rack over a tray to stop the fish going soggy.
  3. Meanwhile, simmer the peas for 4 mins. Drain and mash ¾ of them (or blitz in a food processor) with ½ tbsp lemon juice, the mint and some seasoning. Stir through the remaining peas. Serve with the fish and lemon wedges, with ketchup and tartare sauce on the side, if you like.
See more Fish recipes

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