Posh Fish and Chips with Minted Peas

Posh Fish and Chips with Minted Peas

Another simple recipe for gourmet fish and chips, served with minted peas. This is an extremely easy and extremely satisfying fish and chips recipe that everyone will like, even those that do not usually like seafood and fish dishes. This is the classic fish and chips dish that is the keystone for any gastropub menu.

Ingredients Needed:


  • 2 pieces cod fillet
  • 250g/9oz dried peas
  • 800ml/27fl oz vegetable stock
  • fresh mint, bunch
  • 2 tsp bicarbonate of soda
  • 15g/¾oz mint jelly
  • 5 large maris piper potatoes
  • 1 egg yolk
  • 20g/¾oz dijon mustard
  • 30ml/1fl oz white wine vinegar
  • 250ml/9fl oz olive oil
  • 25g/1oz sun-dried tomatoes, chopped
  • 25g/1oz capers, chopped
  • 25g/1oz gherkins, chopped
  • 25g/1oz tomato sauce
  • 120g/4¼oz self raising flour
  • 150ml/5fl oz dark ale
  • 45g/1¾oz sun-dried tomato paste
  • salt and pepper
  • 2 tbsp flour to dust fillets

How to Cook Posh Fish & Chips

1. Fillet the cod using a fish knife, cut off the head and then cut along the backbone starting at the tail. Prepare two fillets for this dish (the remainder of the fish can be filleted and used for other dishes and the bones and head used to make a good fish stock).
2. Place the peas in hot vegetable stock along with 2 sprigs of mint and 2 tablets of bicarbonate of soda and leave for 2 hours.
3. Place the soaked peas in clean water along with 2 large sprigs of mint, bring to the boil and leave to simmer for approximately 20 minutes. Remove the mint stalks, season and add the mint jelly. Leave until required.
4. Cut the potatoes into large chips, approx. 1cm/½in square, do this by slicing each of the sides off the potato and cut into slices 1cm/½in thick then cut into chips. Blanch in boiling water for 5 minutes. Rinse under the cold tap and leave until required.
5. To make the mayonnaise: put the egg yolk in a bowl and add the dijon mustard and white wine vinegar, mix to a paste. Slowly drizzle the olive oil in whisking as you pour. This will blend in and become a thick emulsion. Once all the oil has been added put in the chopped sun-dried tomatoes, gherkins and capers, stir in the tomato sauce. Mix, season and then place in the fridge until needed.
6. Make the batter by adding the ale to the sieved self-raising flour, season with salt and pepper and add the sun-dried tomato paste. Mix to a runny paste.
7. Dip the fillets in flour and then into the batter, make sure the batter covers all the fish, they are then ready to fry.
8. Use a deep fat fryer at 180C/350F and gently lower the fish in allowing the batter to seal as you lower it, repeat with the second fillet.
9. Cook for about 8-10 minutes, turning if required.
10. Remove the fish from the fryer and drain on kitchen paper, keep warm.
11. Gently warm the peas over a low heat and add the chips to the deep fat fryer, cook for 5 minutes until golden.
12. Arrange the fillet on the plate with a stack of crisp chips alongside. Place a dollop of peas on the side and serve with the piquant mayonnaise.

Gastropub Classics – Trish Hilferty

Gastropub Classics

For more Gastropub recipes we suggest checking out “Gastropub Classics” by Trish Hilferty. Trish Hilferty is an award-winning cookery-writer and award-winning chef of the Fox Dining Room in London – she is also a gastropub superstar afetr her warad-winning tenure at London’s famous gastropub, The Eagle.

This book collects all the staple and classic gastropub dishes and recipes in one volume. It is illustrated with full colour photos and contains more than 140 recipes that are taken from Hilferty’s own collection as well as classic dishes from Gastropub menus. This is the ultimate guide for classic, often simple, but always bold recipes and flavours.

You can buy “Gastropub Classics” by Trish Hilferty from Amazon.co.uk or from Amazon.com. More detail below:

UK Readers: buy Gastropub Classics here:

US Readers: buy Gastropub Classics here:

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