England Main – Fish and Chips

A classic English meal — fish, chips and mushy peas! This was the first of our pescatarian dishes on the site, as well as our first time deep-frying anything!

The first step was to choose the fish itself. We opted for a beautiful piece of cod from Swansea Fish — if you’re in the area, it’s well worth a visit!

The batter was a simple beer batter — plain flour, a pinch of salt, and enough cold beer whisked in to make a smooth, thick batter that coats the back of a spoon. Cold beer (and cold fish!) is key to getting a crispy finish.

The chips were hand-cut from large floury potatoes, parboiled and then deep fried twice — once at a lower temperature to cook through, then again at a higher temperature to get them properly golden and crispy.

The fish was then dipped in batter and deep fried until golden. The mushy peas were simply frozen peas cooked down with a little butter and mint.

The result was genuinely impressive for our first attempt at deep frying! A proper British classic that we’ll definitely be making again — weather permitting.

Let us know if you give this a go!