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fish and chips
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Beer Battered Fish Chips and Mushy Peas

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: British, Irish, Seafood
Servings: 4 servings
Author: Mike Nadelman


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.