By eatmundo · July 2, 2026
🇬🇧Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Fritter74 recipes from 19 countries
A quintessential British culinary icon, meticulously reimagined with precision and flair. Experience the delicate flakiness of responsibly sourced Atlantic cod, encased in a remarkably light, aerated beer batter that shatters with an audible crispness upon the first bite. This golden shell cradles the moist, pearlescent fish, offering a sublime contrast in textures. It is impeccably paired with hand-cut Maris Piper potato chips, twice-fried to achieve a burnished golden exterior and an irresistibly fluffy interior, seasoned with exquisite sea salt. The ensemble is harmonized by a vibrant, sweet minted mushy pea purée, a bright lemon wedge, and the piquant whisper of malt vinegar, culminating in a symphony of the sea and earth, elevated to gastronomic excellence.
According to eatmundo's ingredient comparison, the closest dish to Crispy Battered Cod and Hand-Cut Chips with Minted Mushy Peas from another cuisine is Sole Meunière (France): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
To begin, prepare the chips: Thoroughly wash and peel 4 large Maris Piper potatoes (1 kg). Cut them into even 1.5 cm thick sticks. Place them in a large bowl of cold water for at least 30 minutes to remove excess starch. Drain well and pat them completely dry with a clean kitchen towel or paper towels. This crucial step ensures ultimate crispness.
- 2
Prepare the fish: Pat 4 skinless, boneless cod fillets (approx. 180g each) thoroughly dry with paper towels. Season lightly with sea salt and freshly ground black pepper. For the initial flouring, place 50g all-purpose flour on a plate. This will help the batter adhere better.
- 3
Heat the oil: In a large, deep pot or a dedicated deep fryer, heat 2 liters of high smoke point vegetable oil (like sunflower or rapeseed oil) to 130°C. Carefully lower the dried potato chips into the oil in small batches. Fry for 5-7 minutes until they are tender but not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Increase the oil temperature to 180°C for the final fry.
- 4
Make the beer batter: In a large bowl, whisk together 200g all-purpose flour, 1 teaspoon baking powder, a generous pinch of sea salt, and a dash of white pepper. Gradually whisk in 250ml very cold lager beer until a smooth, thick batter forms. Do not overmix; a few lumps are fine. The cold beer is vital for a light, crispy texture.
- 5
Batter and fry the fish: Dip each floured cod fillet into the prepared batter, ensuring it's fully coated. Let any excess drip off briefly. Carefully lower one or two fillets at a time into the 180°C oil. Fry for 6-8 minutes, turning once, until the batter is a deep golden brown and exceptionally crispy, and the fish is cooked through and flaky. Remove and drain on a wire rack or paper towels. Keep warm in a low oven (100°C).
- 6
Finish the chips and peas: Once the fish is cooked, increase the oil temperature to 190°C. Return the par-fried chips to the oil in batches and fry for 2-4 minutes until golden brown and intensely crispy. Remove and season immediately with fine sea salt. For the minted mushy peas, gently simmer 700g frozen peas with 60 ml water and 30g butter for 3-4 minutes, then drain off any excess liquid. Stir in 2 tablespoons chopped fresh mint. Lightly mash with a fork or pulse briefly in a food processor for a rustic texture. Season with salt and pepper. Serve the hot fish and crispy chips immediately with the minted mushy peas, a wedge of fresh lemon, and a drizzle of malt vinegar.
Frequently Asked Questions
What is fish and chips with mushy peas?
Fish and chips with mushy peas is a staple British meal consisting of beer-battered cod served with thick-cut fried potatoes and seasoned mashed peas. It is typically consumed as a hearty lunch or dinner, often purchased from dedicated takeaway shops.
Which type of cod is best for crispy battered fish?
Use fresh, skinless, and boneless cod loins or thick fillets (around 180-200g each) for optimal texture and easy handling. Avoid pre-frozen fillets that have been thawed multiple times, as they can be watery.
What's the secret to a truly crispy beer batter for the cod?
Ensure your beer batter is very cold and your frying oil is consistently at 175-180°C (350-355°F). Overcrowding the pan or low oil temperature will lead to a soggy crust.
How do I get perfectly golden and fluffy hand-cut chips?
Double-fry your chips: first at 130°C (265°F) until soft, then increase oil to 180°C (355°F) until golden and crispy. Using a starchy potato like Maris Piper or Russet also helps achieve the ideal texture.
Can I use frozen peas for the mushy peas, and how do I prevent them from being watery?
Yes, frozen garden peas are a great option; simply simmer them briefly until tender before mashing. To avoid watery mushy peas, drain them very thoroughly before adding mint and butter.
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