When I first tried making fish and chips at home, I thought it was a simple task. A bit of batter, a few chips, maybe a side of peas. But after a couple of disasters (think soggy batter and undercooked fish), I realized there’s an art to getting it just right. Then I came across Jamie Oliver’s recipe for Fish and Chips with Mushy Peas, and it changed everything. His approach is genius – flavorful, crispy fish with chips that are perfectly golden, plus that creamy, savory mushy peas that tie everything together.
I still remember the first time I pulled it off – the batter was light and crispy, the fish flaky, and the peas? Smooth but with just enough texture. That moment felt like a triumph. Now, every time I make it, I feel like I’m giving my family a little piece of nostalgia from British seaside holidays.
Jamie Oliver’s Fish And Chips With Mushy Peas Recipe
Jamie Oliver’s recipe is a celebration of simple, quality ingredients. It takes classic comfort food and elevates it with fresh flavors and a homemade touch. The crispy battered fish, golden fries, and the mushy peas bring everything together into a perfect meal.
What stands out with Jamie’s recipe is the use of fresh fish, the method of double-frying the chips, and his approach to making mushy peas from scratch. It’s a straightforward, no-fuss recipe that makes sure you’re not missing any of the magic of this iconic dish.
Ingredients Needed
Here’s everything you’ll need for Jamie Oliver’s Fish and Chips with Mushy Peas:
For the Fish and Chips:
- 4 white fish fillets (such as cod or haddock)
- 4 large potatoes (like Maris Piper or Russet)
- 1 cup of plain flour
- 1 teaspoon baking powder
- 1 cup sparkling water (chilled)
- Salt and pepper, to taste
- Sunflower oil (for frying)
For the Mushy Peas:
- 2 cups frozen peas
- 1 small onion, finely chopped
- 1 tablespoon butter
- A pinch of salt and pepper
- A small handful of fresh mint (optional)
You’ll also need a little bit of vinegar or lemon wedges for that extra zing, but that’s up to you!
How To Make Jamie Oliver’s Fish And Chips With Mushy Peas
Making this recipe feels like a mini-project in the kitchen. I’ve made it a few times now, and every step is essential to getting that perfect balance of crispy, fluffy, and tender. Here’s how I do it:
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Prep The Chips
- Peel the potatoes and cut them into thick chips (about the size of your finger).
- Rinse them under cold water to remove excess starch.
- Heat some oil in a deep fryer or large pan to around 320°F (160°C).
- Add the chips in batches, frying for about 4 minutes. They should be soft but not browned yet. Remove and set aside.
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Make The Mushy Peas
- Cook the peas in boiling water for 3-4 minutes until they’re tender.
- While the peas cook, melt the butter in a small pan and sauté the chopped onion until it’s soft and translucent.
- Drain the peas and add them to the pan with the onion. Mash everything together, leaving a bit of texture.
- Season with salt, pepper, and fresh mint if you’re using it.
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Prepare The Fish
- Preheat oil to 375°F (190°C).
- In a bowl, mix flour, baking powder, salt, and pepper. Slowly whisk in the chilled sparkling water to make the batter.
- Dip the fish fillets into the batter, coating them thoroughly.
- Fry the fish for about 8 minutes or until golden and crispy. Let them rest on paper towels to absorb any excess oil.
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Finish The Chips
- Once the fish is cooked, increase the oil temperature to 375°F (190°C) and fry the chips again for another 3-4 minutes, until crispy and golden brown.
- Remove the chips and drain on paper towels.
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Serve
- Plate the crispy fish and chips alongside your fresh mushy peas. Squeeze lemon over everything and serve with a side of malt vinegar if you like.
Ingredient Science Spotlight
The science behind this dish is all about textures and contrasts. Let’s dive deeper into some of the key ingredients:
- The Fish: A white fish like cod or haddock is perfect because it flakes easily and stays moist when fried. The batter helps lock in the fish’s moisture, ensuring you don’t get dry, overcooked fillets.
- The Batter: The addition of baking powder in the batter is what makes it so light and crispy. It creates air pockets as it fries, giving that perfect crunch. Sparkling water gives the batter an extra boost of lightness.
- The Chips: Double-frying is the secret to achieving those golden, crispy fries. The first fry softens the inside, and the second one gives the chips that satisfying crunch.
- The Mushy Peas: Mashing peas is a delicate balance between keeping some texture while making them creamy. The butter helps with richness, while the onion adds a mild sweetness to balance the peas’ natural earthiness.
Expert Tips
To make this recipe even more incredible, here are a few tips I’ve learned along the way:
- Fish Selection: Go for sustainable, wild-caught fish. It tastes better and supports the environment.
- Temperature Control: Keep an eye on your oil temperature. Too low, and the batter will soak up excess oil; too high, and the food will burn.
- Chill the Batter: If you want even crispier batter, try chilling it for 30 minutes before frying. Cold batter hits the hot oil and firms up faster, leading to extra crunch.
- Twice-Cooked Chips: Don’t rush this step. The double-frying process is non-negotiable if you want the perfect texture.
- Mushy Peas Texture: If you prefer smoother peas, just mash them a bit longer. For a chunkier version, leave some whole peas intact while mashing.
Recipe Variations
- Sweet Potato Chips: For a healthier twist, swap regular potatoes for sweet potatoes. Their sweetness complements the savory fish and peas beautifully.
- Herbed Batter: You can add herbs like parsley or dill to the batter for a fresh, aromatic lift.
- Vegan Version: Try using a plant-based fish fillet and a chickpea flour batter to make this dish vegan-friendly.
- Pea Variations: Swap out mint for basil or lemon zest to give the mushy peas a different flavor.
Final Words
This dish is a game-changer. It brings together the comforting familiarity of fish and chips while adding that signature Jamie Oliver freshness. It’s about getting the basics right – fresh ingredients, simple technique, and a little love in the kitchen.
Whether you’re looking to recreate a nostalgic meal from childhood or just want to impress your friends with your culinary skills, this recipe is the one to try. The golden, crispy fish paired with the rich, buttery mushy peas? Perfection.
FAQs
What Makes Jamie Oliver’s Fish And Chips Recipe Unique?
Jamie Oliver’s recipe stands out for its simple yet flavorful approach. He uses fresh fish like cod or haddock, a crispy beer batter, and pairs it with homemade mushy peas for a classic British touch.
Can I Make Jamie Oliver’s Mushy Peas Ahead Of Time?
Yes, you can! Just prepare them as directed, let them cool, and store them in an airtight container in the fridge. Reheat before serving.
What Kind Of Potatoes Work Best For Jamie Oliver’s Chips?
Starchy potatoes like Maris Piper or King Edward are perfect. They get crispy on the outside while staying fluffy inside, making them ideal for chips.