Growing up, I always loved the idea of a classic British fish and chips dinner. But, being from a place where fish and chips are mostly just greasy takeout, I never truly understood what makes it special. Then one day, I stumbled upon Jamie Oliver’s recipe for fish and chips with mushy peas. Honestly, it was a game-changer. I remember following the recipe exactly, feeling skeptical at first, but as soon as I took that first bite, I got it. The crispness of the fish, the creamy peas, the golden crunch-it all clicked. It was the fish and chips. So, I thought I’d share this recipe because it’s a brilliant take on a British classic. It’s simple but transformative when done right.
Jamie Oliver’s Fish And Chips With Mushy Peas Recipe
What makes Jamie Oliver’s version stand out is how he balances the textures and flavors. The fish is light and flaky, the batter crispy but not greasy, and the mushy peas are a creamy, flavorful sidekick. This recipe uses fresh ingredients and just the right seasoning to elevate the dish without complicating it. Here’s how you can do it too:
Ingredients Needed
Before we dive in, here’s a quick look at what you’ll need. Don’t be intimidated by the list-it’s all fairly straightforward.
For The Fish
- 4 pieces of white fish (like cod, haddock, or pollock)
- 1 cup of plain flour (for the batter)
- 1 tsp of baking powder (helps with the crunch)
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 tsp of paprika (optional, but adds a nice depth)
- 1 egg (for the batter)
- 1 cup of cold sparkling water (this is key for a light, airy batter)
- Sunflower oil (for frying)
For The Chips
- 4 large potatoes (maris piper or russet are ideal)
- Sea salt (for seasoning)
For The Mushy Peas
- 400g frozen peas
- 1 tbsp of butter
- Fresh mint (optional, but it brings a fresh note)
- Salt and pepper (to taste)
How To Make Jamie Oliver’s Fish And Chips With Mushy Peas
The process is more about letting everything come together at the right time, so be patient. Here’s a step-by-step breakdown:
Step 1: Prepare The Potatoes (Chips)
- Start by peeling and chopping the potatoes into chunky chips. Aim for similar sizes to ensure they cook evenly.
- Heat up some sunflower oil in a large pot (about 1-2 inches deep). Once the oil is hot (around 350°F), fry the chips in batches until golden and crispy. This should take about 6-8 minutes.
- Drain them on some paper towels and season with sea salt. You want them to stay crisp, so leave them alone until you’re ready to serve.
Step 2: Make The Mushy Peas
- While the chips are frying, bring a pot of water to a boil and cook the peas for about 3-4 minutes, or until tender.
- Drain the peas and place them in a bowl. Add butter, salt, and pepper, then mash with a fork or potato masher. If you’re feeling fancy, throw in a little chopped fresh mint for a burst of freshness. Keep these warm while you focus on the fish.
Step 3: Prepare The Fish Batter
- Mix the flour, baking powder, salt, pepper, and paprika in a large bowl.
- Crack the egg into a separate bowl and add the sparkling water. Mix it into the dry ingredients slowly, stirring until the batter is smooth and slightly thick.
- Heat oil in a frying pan or deep fryer to 375°F. The oil needs to be hot enough to crisp up the batter immediately.
- Dip each piece of fish into the batter, coating it completely. Then, gently lower it into the hot oil and fry for 5-6 minutes, or until the batter is golden brown and the fish is cooked through.
- Once cooked, drain the fish on paper towels to remove any excess oil.
Step 4: Serve
- Arrange your fish, chips, and mushy peas on a plate. Serve immediately with a squeeze of lemon or a side of tartar sauce if you like. Enjoy the crispy, creamy, and satisfying meal!
Ingredient Science Spotlight
Each ingredient in this recipe serves a specific purpose, and understanding why they work together can help elevate the dish:
- Fish (Cod or Haddock): Light, flaky fish is key to making this recipe work. Cod has a mild flavor that complements the crispy batter without overpowering it. Its texture holds up well in hot oil, allowing for that perfect flaky bite.
- Batter (Flour, Baking Powder, Sparkling Water): The flour and baking powder form the base of the batter, but it’s the sparkling water that makes it light and crisp. The carbonation in sparkling water helps create air bubbles that expand during frying, giving the batter that fluffy, golden texture.
- Mushy Peas (Frozen Peas, Butter, Mint): The peas are the unsung heroes of this dish. They’re naturally sweet, and the butter adds richness, while the mint (if used) brightens the whole thing up, giving it a fresh contrast to the heavy fish and chips.
Expert Tips
- Don’t overcrowd the oil: Fry in batches to avoid the oil temperature dropping too much, which can lead to soggy batter.
- Keep the oil at the right temperature: A deep-frying thermometer is worth its weight in gold here. Too hot, and the batter will burn; too cold, and the fish will get greasy.
- Use chilled sparkling water for the batter: Cold batter fries better. If you don’t have sparkling water, ice-cold still water works in a pinch.
- Preheat your oven for the chips: If you’re making a lot of chips, keep them warm in the oven on a low heat (around 200°F) while you fry the fish.
Recipe Variations
- Different Fish: Feel free to swap out cod or haddock for other white fish like tilapia or pollock. You could even try a more robust fish like salmon for a twist.
- Spicy Mushy Peas: Add a little chili to the peas for a spicy kick. A dash of cayenne pepper or some chopped red chili can take it in a whole new direction.
- Sweet Potato Chips: If you’re looking for a healthier alternative, swap regular potatoes for sweet potatoes. They’ll add a touch of sweetness and a bit more fiber.
Final Words
This dish is one of those timeless meals that always delivers, no matter the occasion. The combination of crispy fish, fluffy chips, and creamy peas makes for an irresistible meal. It’s simple but packed with flavors and textures that just work. Whether you’re craving comfort food or want to impress friends with a British classic, Jamie Oliver’s fish and chips with mushy peas never disappoints.
FAQs
How Do I Make The Perfect Batter For Jamie Oliver’s Fish And Chips?
To get a crispy batter, use cold sparkling water and mix it quickly. The cold helps make the batter light and crispy.
Can I Use Any Type Of Fish For Jamie Oliver’s Fish And Chips?
Yes, you can use white fish like cod or haddock. Just make sure it’s fresh for the best results.
What’s The Secret To Making Great Mushy Peas?
The key is to cook the peas until they’re very soft and then mash them with a bit of mint and butter for extra flavor.