Fish & Chips with Mushy Pees

Best paired with Farmer's Daughter


sunflower oil for deep-frying

½ teaspoon sea salt

1 teaspoon freshly ground black pepper

225 g nice white fish fillets, I recommend Haddock

225 g flour , plus extra for dusting

285 ml Farmer’s Daughter Blonde Ale , cold

3 heaped teaspoons baking powder

900 g potatoes , peeled and sliced into chips

1 knob (thumb sized piece) butter

4 handfuls of Petits Pois

1 small handful fresh mint , leaves picked and chopped

1 squeeze lemon juice



Put the butter in a pan with the peas and the chopped mint. Simmer for about 10 minutes.

Add a squeeze of lemon juice and season with sea salt and black pepper.

Either mush the peas in a blender, or you can mash them by hand

Keep them warm while you cook your fish and chips.


Pour the sunflower oil into your deep fat fryer or a sauce pan and heat it to 190ºC/375ºF.

Mix the salt and pepper together and season the fish fillets on both sides.

Whisk the flour, Farmer’s Daughter Blonde Ale and baking powder together until smooth. Dust each fish fillet in the extra flour, then dip into the batter and allow any excess to drip off.

Hold each fillet at one end and lower the fish into the oil one by one. Be careful so you don’t get splashed.

Cook for 4 minutes or so, until the batter is golden and crisp.


Parboil your chips in salted boiling water for about 4 or 5 minutes until softened.

Drain them in a colander and leave to steam completely dry.

Fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp.

While the chips are frying, place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF to finish cooking.

Drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.