Fish and chips with Mushy Peas
Ingredients
- 1.5 lbs cod fillets, skinless and pin-boned
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp fine sea salt
- 0.5 tsp white pepper
- 1 cup cold lager beer
- 2 lbs russet potatoes, cut into 0.5-inch batons
- Vegetable oil for deep frying, about 2 quarts
- 2 cups frozen peas
- 4 tbsp unsalted butter
- 0.25 cup heavy cream
- 2 cloves garlic, minced
- Maldon sea salt and malt vinegar for serving
Instructions
- Heat oil in a heavy-bottomed pot or deep fryer to 325°F. Blanch potatoes in batches for 5 minutes until partially cooked but still firm. Drain on paper towels and set aside. Rest for 10 minutes.
- Whisk together flour, baking powder, fine sea salt, and white pepper in a large bowl. Pour cold beer into the center and whisk until just combined into a thick batter with some small lumps remaining; do not overmix. Let rest 10 minutes.
- Meanwhile, prepare mushy peas: melt 2 tbsp butter in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add frozen peas and 0.5 cup water, simmer 6 minutes until peas soften. Stir in remaining 2 tbsp butter and heavy cream. Mash roughly with a potato masher to achieve a chunky-smooth texture with some whole peas remaining. Season with fine sea salt and white pepper. Keep warm.
- Increase oil temperature to 350°F. Pat cod fillets dry with paper towels. Working in batches, dip each fillet into batter, allowing excess to drip off, and carefully place into hot oil. Fry 4-5 minutes until golden brown and fish flakes easily when tested with a fork. Transfer to a wire rack set over paper towels.
- Increase oil temperature to 375°F. Fry rested potatoes in batches for 3-4 minutes until deep golden and crispy. Drain on fresh paper towels and season immediately with Maldon sea salt.
- Serve fish fillets and chips on a bed of parchment paper. Spoon mushy peas into a small bowl alongside. Drizzle fish lightly with malt vinegar and finish with a pinch of Maldon salt. Serve immediately while everything is hot and crispy.
Inspired by Francis Legge’s winning fish and chips with mushy peas. This is a plausible recreation, not the chef’s original recipe.