Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Beer-battered fish with mushy peas recipe

23 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
10 mins to prepare and 40 mins to cook
736 calories / serving
Healthy
Dairy-free

Ingredients

600g Hearty Food Co. straight-cut chips
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 360g pack frozen Tesco cod fillets, defrosted
350g frozen peas
10g fresh mint leaves, finely chopped

If you don't have cod, try using another white fish

Each serving contains

Energy
3105kj
736kcal 37%
Fat
18g 25%
Saturates
3g 16%
Sugars
7g 8%
Salt
1.8g 30%

of the reference intake
Carbohydrate 85.7g Protein 50.6g Fibre 10g

Method

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.
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.
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