Beer-Battered Fish with Minted Mushy Peas

why make this recipe

This beer-battered fish with minted mushy peas is quick, tasty, and fun to make. The batter turns crisp and light. The minted peas give a soft, cool side that matches the hot fish. This meal suits weeknights and casual dinners.

introduction

This recipe uses simple pantry items and frozen peas. It cooks fast and fills the plate with flavor. If you want a light sweet finish after this, try the chia pudding with coconut milk as a gentle dessert.

how to make Beer-Battered Fish with Minted Mushy Peas

1. Make the batter first so it rests while you prepare the fish. Whisk self-raising flour, beer, and a pinch of Maldon sea salt until smooth.
2. Lightly dust each cod fillet with plain flour. This helps the batter stick.
3. Heat oil in a large pot until it reaches 180–200°C. Use enough oil to deep fry the fish.
4. Dip each floured fillet into the batter, then carefully lower the fish into the hot oil.
5. Fry for 4–5 minutes until the batter is deep golden and crisp.
6. Lift the fish out with a slotted spoon and drain on kitchen parchment.
7. For the peas, melt butter in a small pot, add the frozen peas, and cook 5–6 minutes until hot and soft.
8. Remove from heat, stir in crème fraîche, dried mint, and salt. Blitz with a stick blender to make mushy peas.

Ingredients :

• 4 cod fillets
• 1 cup self-raising flour
• 200ml beer
• 1 pinch Maldon sea salt flaked
• 4 tbsp plain flour, additional
• Oil, for frying
• 1 1/2 cups frozen peas
• 1 tbsp salted butter
• 1 tsp dried mint
• 1 tbsp creme fraiche
• Salt, to taste

Directions :

1. In a large bowl, whisk together the self-raising flour, beer and salt to form a smooth batter.
2. Coat each cod fillet in a thin layer of plain flour (this helps the batter stick).
3. In a large pot, over medium-high heat, heat approximately 2-3 inches of oil until hot (between 180C-200C).
4. Dip each cod fillet in the batter and transfer to the hot oil.
5. Deep fry for 4-5 minutes or until the batter is a deep golden brown all over.
6. Using a metal slotted spoon, remove the fish from the oil, and transfer to a piece of kitchen parchment to help drain off any excess oil.
7. Melt butter in a small pot over medium heat.
8. Add frozen peas and cook for 5-6 minutes, or until hot and the peas are soft.
9. Remove from the heat and add the creme fraiche, mint, and salt to taste.
10. Using a stick blender, blitz until mushy.

how to serve Beer-Battered Fish with Minted Mushy Peas

Serve the fish hot with a scoop of minted mushy peas on the side. Add lemon wedges and tartar sauce if you like. Offer chips, a simple salad, or steamed vegetables to make a full meal.

how to store Beer-Battered Fish with Minted Mushy Peas

• Fish: Store cooled fish in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to keep some crispness.
• Peas: Store the mushy peas in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

tips to make Beer-Battered Fish with Minted Mushy Peas

• Pat the fish dry before flouring to help the batter stick.
• Keep the batter cold and the oil hot for a light, crisp coating.
• Do not overcrowd the pot when frying. Fry in batches for even color.
• Use a thermometer to check oil temperature if possible.
• For extra flavor, add a little lemon zest to the peas before blitzing.

variation (if any)

• Swap cod for haddock or pollock.
• Use sparkling water instead of beer for a non-alcohol version.
• Add fresh mint instead of dried for a brighter taste.
• Make the peas chunky instead of fully mushy by pulsing briefly with the blender.

FAQs

Q: Can I use regular flour instead of self-raising flour for the batter?
A: Yes. If you use plain flour, add 1 tsp baking powder to 1 cup of plain flour to help the batter rise.

Q: How do I know the oil is hot enough?
A: Use a thermometer for 180–200°C. Or drop a little batter into the oil — it should sizzle and rise quickly.

Q: Can I cook the fish in a pan instead of deep frying?
A: You can shallow-fry or bake the fish, but the batter will not be as evenly crisp as deep frying.

Q: Can I use fresh peas instead of frozen?
A: Yes. Cook them until soft and then follow the same steps to mash with crème fraîche and mint.

Q: Is there a gluten-free option?
A: Use a gluten-free self-raising flour blend and a plain gluten-free flour for dusting. Adjust batter thickness as needed.