Easy Homemade British Fish and Chips with Mushy Peas
Make authentic British fish and chips at home with this easy recipe perfect for American teens discovering comfort food classics.
Ingredients
- 1.5 pounds fresh cod fillets or haddock, patted dry
- 2 cups all-purpose flour, divided
- 1 cup light beer or club soda, chilled
- 1 tablespoon baking powder
- 1 teaspoon salt, plus more for seasoning
- 0.5 teaspoon black pepper
- 1.5 pounds russet potatoes, cut into thick wedges
- 3 tablespoons olive oil, divided
- 1 pound frozen peas, thawed
- 4 tablespoons unsalted butter
- 0.25 cup whole milk or cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Malt vinegar or white vinegar for serving
- Lemon wedges for garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 425°F and line two large baking sheets with parchment paper.
- 2
Toss the potato wedges with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- 3
Spread the potatoes in a single layer on one baking sheet and place in the oven for 25-30 minutes, stirring halfway through, until golden and crispy at the edges.
- 4
While the potatoes roast, whisk together 1 cup flour, baking powder, salt, and pepper in a medium bowl.
- 5
Pour the cold beer or club soda into the flour mixture and whisk until just combined into a thick, slightly lumpy batter—do not overmix.
- 6
Pat the fish fillets completely dry with paper towels and season both sides with salt and pepper.
- 7
Dredge each fish fillet in the remaining 1 cup flour, shaking off excess, then dip into the beer batter to coat completely.
- 8
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 9
Carefully place the battered fish into the hot oil and cook for 4-5 minutes on the first side until the coating turns golden brown and crispy.
- 10
Flip the fish and cook for another 4-5 minutes on the second side until the internal temperature reaches 145°F and flakes easily with a fork.
- 11
While the fish cooks, melt the butter in a small saucepan over medium heat and add the minced garlic and thyme, stirring until fragrant, about 1 minute.
- 12
Add the thawed peas and milk to the butter mixture and simmer for 5 minutes, stirring occasionally, until the peas are warmed through.
- 13
Use a potato masher to crush the peas to a chunky consistency—some whole peas should remain visible—and season with salt and pepper to taste.
- 14
Transfer the cooked fish to a serving platter and garnish with fresh parsley and lemon wedges.
- 15
Serve the fish and chips immediately alongside the mushy peas, with malt vinegar drizzled over everything for authentic British flavor.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour batter | cornstarch and whole wheat flour blend (50/50) | Reduces refined carbohydrates and adds fiber while maintaining crispiness through cornstarch's moisture control |
| deep-frying in oil | baking or pan-frying with minimal oil | Dramatically reduces saturated fat and overall calories while cutting down on oil consumption |
| regular peas with heavy cream | peas with Greek yogurt and vegetable broth | Adds protein and probiotics while reducing saturated fat and calories significantly |
| standard russet potatoes | sweet potatoes or purple fingerlings | Increases fiber, antioxidants, and micronutrient density while providing lower glycemic impact |
| light beer in batter | sparkling water with 1 tablespoon apple cider vinegar | Eliminates alcohol while maintaining the carbonation needed for a light, crispy batter |
| malt vinegar | apple cider vinegar or white wine vinegar | Provides probiotic benefits and equally authentic tangy flavor with lower sodium |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 545 |
| Total Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 58mg |
| Sodium | 720mg |
| Carbohydrates | 62g |
| Fiber | 9g |
| Sugar | 3g |
| Protein | 34g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 545 | 385 | 685 | 485 |
| Protein | 34g | 38g | 38g | 38g |
| Carbs | 62g | 16g | 48g | 52g |
| Fat | 16g | 18g | 34g | 12g |
| Fiber | 9g | 6g | 6g | 8g |
| Sugar | 3g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 6/10 | 8/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 5/10 | 8/10 |
| Blood Sugar | 6/10 | 9/10 | 5/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
