Beer Battered Fish & Chips Recipe with Tartar Sauce & Mushy Peas

This Beer Battered Fish & Chips recipe will teach you how to make triple cooked chips, beer batter, tartar sauce – from scratch, mayo included – and mushy peas.

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Beer Battered Fish & Chips with Tartar Sauce & Mushy Peas

Introduction

To most, fish and chips are a quintessentially English thing.

Big, crunchy chips, crispy batter and soft, delicate fish. All perfectly brought to life with a good hit of salt and a big glug of vinegar.

For some, that’s all there really is to it. For others, it’s served with ketchup, or mushy peas, or even curry sauce.

Usually bought from takeaways, the so-called “Fish & Chip Shops,” you’d be hard pushed to find a Brit who doesn’t have fond memories of it. And equally hard pushed to find someone from elsewhere who doesn’t think of it as England’s greatest classic.

In the modern world, fish & chips is even served in restaurants. Elevated to a newer, fancier and unexpectedly elegant level.

I have, myself, served fish and chips to many a gleeful customer at everything from Italian chains to Michelin Star gastropubs. Though they were dramatically varied incarnations …

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My own fondest memories of fish and chips are of a fish and chip shop in the nearby village of Babbacombe, a beautiful, not-so-far-away village on the coast.

My mother and I would go into the shop and order two portions of fish and chips, which would be served to us in the traditional English way, wrapped in old newspapers and liberally coated with salt and vinegar.

We would sit out on whichever bench we could find, tucked in amongst the hedges that separated the green behind us from the path that followed the cliff’s edge. And we would eat our fish and chips looking out over the ocean. The miles of topaz sea, rocking gently beneath the perfect clear sky.

About the dish

At its most basic, the dish is nothing more than the two components that give it its name. Along with a little crispy batter.

At its somewhat more complex, the dish is still that same combination of beer-battered fish and crunchy, satisfying chips. But with an assortment of carefully selected sides, perfectly chosen to match the dish’s simple, delicious flavours.

At its absolute best, every element of the dish is made with the love and care that might normally only be poured into the main component of a meal.

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In those instances, the fish will be tender and fresh, perfectly seasoned and wonderfully soft. It will be wrapped in a perfectly light and crispy batter, delightfully crunchy, beautifully golden and entirely free of grease.

The chips that come with it will be crispy and incredible. Triple cooked, the inside will be soft and fluffy and the outside will be golden at the edges and bite with a perfect crunch.

And with the fish and chips will come two of those beautiful sides. In this instance, a good old fashioned dollop of mushy peas and a deliciously zingy tartare sauce, made with home-made mayonnaise and all the bits and pieces.

A quick guide – Beer Battered Fish & Chips Recipe with Tartar Sauce & Mushy Peas

The first thing to do is peel the potatoes and cut them into chips. We’re talking proper, big ol’ chip chips, rather than the fries that might be served with a burger or even a steak.

Next up, we’ll simmer them in hot water until they’re nice and soft. You’re almost looking for them to be so soft that you could serve them as a strange, wedge-shaped potato. Not that I’d advise it.

Once they’re there, pull them out quickly – you don’t want them to disintegrate in the hot water. Then allow them to cool first at room temperature and then in the fridge.

While they cool, we’ll quick pickle some cucumber. It’s as quick and easy as the name suggests – all you have to do is slice it up, throw it in a pan with some vinegar and some flavourings, then quickly cook it through and remove.

Next, we’ll make a mayonnaise. You can skip this part if you’re happy to use the store bought stuff, but it’s a nice extra touch that helps bring the dish to another level.

Making the mayo is easy, even if it does have a terribly intimidating reputation. All it takes is eggs, vinegar, oil and salt. Oh, and a little mustard.

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Once they’re all mixed together and thick enough to coat a spoon and then some, we’ll dice up the capers and pickles, then add them to the mayo.

Then we’ll make our mushy peas. This bit really couldn’t be simpler.

Marrowfat peas in a pan, simmered in their own water and then mashed with some salt. There are more refined ways to make mushy peas, but sometimes the simple methods are the best.

Next up, assuming the chips are now cool, we’ll deep fry them until they start to crisp up at the edges, then right back to cooling them down.

Finally, we’ll make the beer-batter. Self-raising flour, a little salt, some cornflour and as much lager as it takes to make a thick, airy batter.

When it comes to cooking, we’ll start by frying the chips for a second time and giving them a good season in a large bowl.

We’ll bring the mushy peas right back to temperature and hold them there, then we’ll cook the fish.

Dip the fish into some flour and then into the batter. Get it nice and coated, then drain the excess and drop it straight into the fryer until golden brown and cooked right through.

Plate everything up, throw on a little more salt and some vinegar, then we’re there.

Beer Battered Fish & Chips with Tartar Sauce & Mushy Peas

A few final things to remember

  • If you don’t have self-raising flour, regular flour will be just fine, as long as you add a little baking powder. You could even make it without. The beer will keep it crispy and light, but perhaps a little less so than with the baking powder as well.
  • I’ve included a recipe for how to make mayonnaise because I think it’s a wonderful extra touch that really helps to elevate the flavour of the tartare sauce. If you don’t want to, you can of course skip that step. But I’d advise you do it!
  • You could also make the mushy peas using regular frozen or garden peas. Just cook them a little longer and mash them a little harder.

Similar Recipes & Useful Sides

Lamb Chops with Mustard Mash – Delicious, simple and comforting, an absolute classic.

Easy Toad in the Hole – If fish and chips is a wonderful English classic, then toad in the hole is perhaps the wonderful English classic. What could be more British and more delicious than tasty sausages in beautiful soft batter?

Chicken Legs and Mashed Potato – Another delicious, comforting, classically British-style recipe.

Pork Chop, Egg & Chips – Fish and chips, but with pork!


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Beer Battered Fish & Chips with Tartar Sauce & Mushy Peas

Beer Battered Fish & Chips with Tartar Sauce & Mushy Peas

Ed Chef
This Beer Battered Fish & Chips recipe will teach you how to make triple cooked chips, beer batter, tartar sauce – from scratch, mayo included – and mushy peas.
Prep Time 2 hrs 30 mins
Cook Time 15 mins
Course Dinner, main, Main Course
Cuisine English
Servings 2 Portions

Ingredients
  

  • 3 lrg Potatoes Maris Piper, King Edward or Russet
  • 2 fillets White Fish Cod, Haddock, Pollock or Hake
  • 1 can Marrowfat Peas
  • 2 Eggs
  • 1 tsp Mustard
  • 2 tsp Lemon Juice
  • 2/3 cup Oil any neutral oil
  • 4 tbsp Cornflour
  • 1/2 Cup Self-Raising Flour
  • 1 can or btl Lager
  • Salt
  • Vinegar

Instructions
 

  • Peel the potatoes and cut them into big, thick, chunky chips. Simmer them in hot water until they soften substantially, almost to the point that you could eat them as is, but not quite. Cool them all the way down, first at room temperature and then in the fridge.
  • Add your eggs to bowl with a teaspoonful of mustard, then whisk them together very quickly and add the lemon juice. Whisk that together as well and then add the oil, very very gradually to begin with, whisking quickly as you go, then speeding up as the process continues. Keep going until you have a suitably thick mayonnaise and then add a pinch of salt and any additional lemon juice you might feel appropriate.
  • Make a few slices of cucumber and cook them in a frying pan with a splash of vinegar, some water and the mustard seeds, just for a couple of minutes. You’ll see the colour dull and brown a little when they’re ready. Dice them nice and small, along with the capers, then mix them with enough of the mayonnaise to make enough tartare sauce for at least 2 people.
  • Once the chips are sufficiently cold, remove them from the fridge and drop them into a fryer at 180c for just a few minutes, until the edges begin to brown and to crisp up. Once that’s done, cool them all the way back down and once again return them to the fridge to cool further.
  • When the chips are almost cool, add half the cornflour, the self-raising flour and a little salt to a large enough bowl in which to dip the fish as well, then add enough lager to create a nice, soupy, thick batter. In another bowl, add a little flour, enough to coat both pieces of fish.
  • Add the peas, can liquid and all, to a pan and simmer them for just a few minutes, then mash together, season with salt and optional lemon juice, then simply maintain their temperature.
  • Fry the chips again, again just for a few minutes, until they’re perfectly crisp and golden brown, then allow them to drain a little and seasoning with salt.
  • Pat the fish dry and season with a little salt, then dip them first into the flour, then the batter. Drop them into the fryer for just a few minutes, until the batter turns beautiful, crisp and golden brown and the fish inside cooks all the way through.
Keyword battered fish and chips, beer batter, beer battered fish, chips, fish and chips, fish and triple cooked chips, fries, triple cooked chips

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