Fish and Chips with Mushy Peas and Tartar Sauce Fried Fish with Chips and Peas

Preheat the oven to 200°C. Line a baking sheet with parchment paper.

Cut the potatoes into 1 cm thick chips. Toss with 1 tbsp vegetable oil and a pinch of salt. Spread on the baking sheet and bake for 25–30 minutes, turning halfway, until golden and crisp.

While the chips bake, make the batter: in a bowl, whisk together flour, baking powder, and ½ tsp salt. Gradually whisk in the beer until smooth. Set aside for 10 minutes.

Cut the cod into 3 equal portions. Pat dry and season with remaining ½ tsp salt.

Pour vegetable oil into a deep, heavy pot to a depth of 5 cm. Heat over medium-high heat until a drop of batter sizzles instantly (180°C).

Dip each cod piece into the batter, letting excess drip off. Carefully lower into the hot oil. Fry for 4–5 minutes, turning once, until deep golden and cooked through (internal temperature 63°C). Drain on paper towels.

While the fish fries, make the mushy peas: in a small saucepan, melt butter over medium heat. Add frozen peas and 2 tbsp water. Cook for 3–4 minutes, stirring, until tender. Mash lightly with a fork. Season with a pinch of salt.

Make the tartar sauce: finely chop the dill pickles and mix with mayonnaise and a squeeze of lemon juice. Serve alongside the fish, chips, and mushy peas.