🇬🇧 United Kingdom · Food
Crispy Battered Cod and Hand-Cut Chips with Minted Mushy Peas
By eatmundo · July 2, 2026
🇬🇧 UKA 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.
Ingredients
check them off as you prepareHow to Make It
- 1
To begin, prepare the chips: Thoroughly wash and peel 4 large Maris Piper potatoes (approx. 800g). 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 300g frozen peas with 2 tablespoons water and 1 tablespoon butter for 3-4 minutes. Stir in 1 tablespoon 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
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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