fish and chips

Beer Battered Fish Chips and Mushy Peas

fish and chips

Beer Battered Fish Chips and Mushy Peas

Mike Nadelman
Beer Battered Fish and Chips with Mushy Peas is a favorite pub meal. Add homemade tartar sauce, and you have a true winner! Traditionally, either cod or haddock is the fish of choice. However, any large flaked white fish will work.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine British, Irish, Seafood
Servings 4 servings


Mushy Peas:

  • 1 cup frozen peas
  • 2 teaspoons butter
  • 1 tablespoon shallots minced
  • 1 tablespoon garlic minced
  • 1/2 teaspoon salt
  • 1 tablespoon fresh julienned mint leaves
  • Water

Beer Battered Fish:

  • 1 cup 8 ounces ale type beer
  • 1 cup 5 ounces double zero or all purpose flour divided
  • 1 teaspoon salt
  • pepper to taste
  • paprika to taste
  • 1-1/2 pounds large evenly cut pieces of rock cod
  • Peanut oil or other high temperature vegetable oil


  • Frozen French fries cooked according to package directions


  • 1 lemon fresh sliced
  • 1 parsley chopped
  • 1 tartar sauce


Mushy Peas:

  • Place peas and lightly greased saucepan. Bring to a boil. Turn off heat, add salt, minced shallot garlic and then some butter. Let peas simmer then slightly mash with a masher. Add more butter as desired and top with mint leaves.

Beer Batter:

  • Whisk together 3/4 cup of flour, salt, egg and beer. Let sit for three hours. or over night

Beer Battered Fish

  • Heat several inches of peanut oil to 300° F in a Dutch oven set over medium high heat. Season fish with salt. Pat fish fillets dry with paper towels. Coat in remaining 1/4 cup of flour seasoned with salt pepper and paprika; dip in beer batter, letting excess batter drip off. Fry for 7 to 8 minutes in hot oil until golden brown. Drain on wire rack set over baking sheet. Repeat with remaining fish.


  • Cook frozen French fries according to package directions.


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