Description

This homemade fish and chips recipe offers a vibrant, easy-to-make family meal with a fresh twist, featuring golden, crispy fish, fluffy chips, and a zesty pea-mint green smash. It’s a quick, wholesome, and delicious alternative to takeout for a special weeknight dinner.

Ingredients

1.5 lbs white fish fillets (cod or haddock)
1 cup all-purpose flour
1 tsp baking powder
1 cup very cold sparkling water (or light beer)
Salt and pepper, to taste
4–6 cups vegetable, canola, or peanut oil, for frying
2 lbs Russet or Yukon Gold potatoes
1.5 cups frozen peas
0.25 cup fresh mint leaves, packed
1–2 Tbsp fresh lemon juice
1–2 Tbsp extra virgin olive oil

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Instructions

Prepare Potatoes: Peel and cut potatoes into uniform 0.5-inch thick fries. Rinse thoroughly in cold water to remove starch, then pat completely dry.
First Fry Chips: Heat oil in a large, heavy-bottomed pot to 325 F (160 C). Fry potatoes in batches for 5-7 minutes until tender but not browned. Remove and drain.
Prepare Batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the sparkling water (or beer) until a smooth, pancake-like batter forms with no lumps.
Coat Fish: Pat fish fillets very dry with paper towels. Dip each fillet into the prepared batter, ensuring it’s fully coated and excess drips off.
Fry Fish: Increase oil temperature to 375 F (190 C). Carefully lower battered fish into the hot oil and fry for 5-7 minutes per side, or until golden brown and the fish flakes easily. Remove and drain on a wire rack over a baking sheet. Maintain 375 F (190 C) oil temperature for best results.
Second Fry Chips: Return the par-fried chips to the hot oil (375 F/190 C) and fry for another 2-4 minutes until golden brown and crispy. Drain them, and season immediately and generously with salt, shaking to distribute.
Blanch Peas: Blanch the frozen peas in boiling water for 1-2 minutes until bright green and tender-crisp. Drain thoroughly and cool slightly.
Make Pea-Mint Smash: Combine the blanched peas, fresh mint, lemon juice, olive oil, salt, and pepper in a food processor. Pulse until you reach your desired consistency (chunky or smooth).

Notes

To upgrade, use fresh, sustainably sourced fish, organic potatoes, and premium olive oil. For a gluten-free option, swap to a gluten-free flour blend for the fish. For healthier chips, air fry them instead of deep-frying, or use pre-cut frozen fries. The Pea-Mint Green Smash can be prepared up to two days ahead and chilled. Pan-fry your fish fillets instead of deep-frying for less oil and simpler cleanup.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Deep Frying
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 800 calories
Sugar: 5 g
Sodium: 800 mg
Fat: 55 g
Saturated Fat: 12 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 90 g
Fiber: 10 g
Protein: 40 g
Cholesterol: 100 mg