English Ale Battered Fish, Chips and Mushy Peas

English Ale Battered Fish, Chips and Mushy Peas
Fishboxer Fishbox HQ from Muir of Ord


1kg thick boneless white fish fillets
750g peeled potatoes
175g plain flour
½ tsp baking powder
320ml cold English ale
1 egg, whisked
5 ice cubes
300g frozen peas
20g butter
lemon wedges, to serve
vegetable oil for deep frying


• Preheat oven to 200˚C.
• Cut the potatoes into chips (approx 1 1/2cm thick).
• Half fill a saucepan with oil and place over a medium-high heat and heat to 190˚C (oil is ready when a cube of bread turns golden brown in 10 seconds).
• When the oil is hot, add a quarter of the cut potatoes and cook for 8-10 minutes, until golden.
• Transfer the cooked chips to a baking tray and place in the oven to keep warm.
• Cook the remaining chips in batches and place them in the oven.
• Take the pan off the heat.
• Sift the flour, baking powder and 1 tsp salt into a large bowl.
• Mix the ale and egg together and whisk them into the flour to make a batter.
• Add the ice cubes.
• Place the saucepan of oil over a medium heat.
• Coat 2 fish fillets in the batter and add them to the oil when it is hot.
• Cook until golden and crisp.
• Place a wire rack over the baking tray.
• Transfer the cooked fish to the wire rack and place them in oven.
• Repeat with remaining fish fillets.
• Cook the peas in a pan of boiling water 2 minutes and then drain.
• Add the butter, salt and pepper and roughly mash.
• Serve the fish, chips and mushy peas with lemon wedges.