WEEKDAYS 1e|12c|p

Beer Battered Fish 'n' Chips with Mushy Peas

Michael Symon
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Servings: 6
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easy
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15 to 30 min
Part 1 of 2

You don't need to head down to the local pub to try this English comfort food. Try it out your family tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Beer Battered Fish 'n' Chips with Mushy Peas
  • 2 quarts vegetable or canola oil
  • 3 cups plus 1 Cup of quick-mixing flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon seafood seasoning
  • 2 tablespoons cornstarch
  • 2 eggs
  • 20 ounces beer (such as an IPA)
  • 1 1/2 pounds cod (cut into 4"x1" pieces)
  • x2 recipe Michael's Twice-Cooked Fries
  • malt vinegar to serve
Mushy Peas
  • 2 tablespoons unsalted butter
  • 1 medium shallot, minced (about 1/4 cup)
  • 2 cups frozen peas, thawed
  • 1/4 cup water
  • zest of 1/2 lemon
  • 1 tablespoon finely chopped mint
  • 1/4 cup creme fraiche
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • In a large heavy-bottomed pot, heat the oil to 360ºF.
  • In a large mixing bowl, add 3 cups of quick-cooking flour, baking powder, baking soda, salt, seafood seasoning and cornstarch and whisk together. In a separate mixing bowl, add the eggs and beer and whisk to combine. Add the wet into the dry ingredients and whisk until there are no lumps. Let the batter rest for 5 minutes.
  • In the meantime, season the remaining quick-cooking flour with salt. Dredge the fish filets in the seasoned flour, shaking off any excess. Then, add the fish to the batter. Drop the battered fish pieces immediately into the oil, being careful not to overcrowd and fry until golden brown, crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel and season with salt. Serve with Twice-Cooked Fries and mushy peas. Sprinkle some malt vinegar on top of the fish and chips, if desired.
  • For Mushy Peas: In a medium sauce-pot add butter and heat over medium heat. When the butter has melted add the shallot and a pinch of salt. Cook, stirring occasionally until the shallots are softened and aromatic, about 2 minutes. Next add the peas and water. Cover and cook for 5 minutes, until everything is warmed through. Remove from the heat and mash the peas with a potato masher, leaving some texture.
  • Stir in the lemon zest, mint and crème fraiche. Season with Kosher salt and freshly ground black pepper to taste.
  • Helpful Tips:
    1. When frying, there should be 1-2 inches of oil above the potatoes so don’t overcrowd.
    2. Use your favorite white flakey fish.

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