Synonymous with towns like Brighton and Bournemouth, fish, chips and mushy peas brings a quintessential taste of the British seaside to your dinner table.

Ingredients
Mushy Peas
- 1 knob of butter
- 4 large handfuls of podded peas
- Sea salt and ground black pepper
Battered Fish
- Sunflower oil for frying
- 4 (responsibly sourced) fillets of white fish
- 225g of chilled, plain white flour
- 285ml of very cold beer
- 3 heaped tablespoons of baking powder
- Sea salt
- Ground black pepper
Chips
- Sunflower oil for frying (reuse the oil used to fry your fish)
- 900g of potatoes, peeled and sliced into thick chips
- Sea salt
- Ground black pepper
Serves 4
Method
Cooking time : 25 minutes
Preparation time: 15 minutes
Mushy Peas
- Place the peas and butter into a sauce pan and leave to simmer for around 10 minutes so the peas turn soft.
- Season the mixture to taste with salt and pepper.
- Then ‘mush’ the peas either in a food processor, or by hand. Stop before the mix becomes too smooth though, the finished texture of mushy peas should be thick and stodgy.
- Keep warm while you prepare the fish and chips.
Battered Fish
- Pour plenty of sunflower oil into a deep fat fryer or a large frying pan and heat to 185°C.
- Season both sides of the fish fillets with salt and pepper.
- Whisk together the flour, beer and baking powder until the mixture is thick, sticky and shiny.
- Dip the fish fillets into the batter mixture coating them completely.
- Allow any excess mix to drip off, then lower the fillets carefully into your hot oil.
- Cook for around 4 minutes, until the batter has turned golden brown.
- Remove the fillets from the oil and place in a warm oven while you cook your chips.
Chips
- While your fish is cooking, parboil your chips in boiling, salted water for 4 to 5 minutes so the potato has softened but your chips still hold their shape.
- Leave to steam dry.
- Once completely dry, fry the chips in the oil your fish was cooked in until golden and crispy.
- Season to taste then serve with your mushy peas, fish and plenty of malt vinegar and tomato ketchup!