Fish-&-Chips edit

Recipe of the week: Fish, Chips and Mushy Peas


You might have noticed that earlier this week we held an event to Celebrate Britain and this week’s recipe from our prep kitchen manager, Jo-Anne, is definitely a culinary celebration for the taste buds. This traditional British dish is a popular choice, whether served in a gastro pub with a side of pea puree and a glass of wine, or enjoyed by the seaside, wrapped in newspaper while a salty breeze rolls in. Combining the best elements of both, this recipe will create a perfect evening meal for family and friends, and there’s nothing to stop you giving it an authentic twist by serving it in newspaper (saves on the washing up too!).

Fish, Chips and Mushy Peas

Fish & Chips edit



2 cod fillets

Batter ingredients

100g flour

150ml your favourite wine (white or rose works best)

1 tsp baking powder

1 tbsp chopped parsley

Extra flour for dusting

Mushy Peas

200g frozen peas

200g frozen broad beans

1 vegetable stock cube

2-3 mint leaves

Triple cooked Chips

750g potatoes such as Maris Piper or King Edward, cut into 1/2 inch chips

Oil for frying


  • In a bowl add the flour, baking powder and wine and whisk until smooth, add in the chopped parsley and set aside until you are ready to cook the fish
  • Bring a large pan of water to the boil and add the chips. Bring the water back to the boil and reduce the heat to a gentle simmer. Simmer the chips for 5-9 minutes, or until tender
  • Carefully remove the potatoes from the hot water using a slotted spoon, and place them onto a baking tray lined with kitchen roll. Set aside until completely cooled and chill in the fridge for 20-30 minutes
  • Heat the oil in a deep fat fryer to 130C. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Carefully lower the chilled, parboiled chips into the hot oil, making sure that they are completely dried before being added to the oil to prevent the fat from spitting
  • Fry the chips for 3-4 minutes, or until crisp but not coloured, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. When completely cool, chill in the fridge for a further 30 minutes, at this point the chips can be frozen to be finished at a later date or for another meal
  • Bring a pan of water to the boil and add the stock cube, peas and broad beans. Bring back to the boil and reduce the heat to a simmer. Simmer the peas and beans until they are cooked
  • For the fish, reheat the oil to 160C. Pour some flour onto a plate and dredge the cod fillets in it until completely covered, shaking off any excess
  • Dip one floured cod fillet into the wine batter mixture, then carefully lower it into the hot oil. Fry for 4-5 minutes, or until golden-brown, then remove from the pan using a slotted spoon and set aside to drain on a wire rack. Repeat with the second fish fillet
  • To finish the chips, increase the temperature of the oil to 180C. Carefully lower the partially-cooked chips into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown, again making sure that they are completely dried. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper and season to taste
  • Once the peas and broad beans are cooked, drain them and keep back some of the cooking water. Place in a food processor along with the mint leaves and blitz until the required consistency has been reached; you may need to add some of the cooking water to get a smoother consistency
  • Serve with lashings of salt and vinegar and a glass from the opened bottle of wine


Once you’ve mastered the basics of this seaside classic why not try hake, haddock or pollock instead of cod for equally delicious results.

Thinking about updating your pots and pans or on the lookout for a fryer? Why not browse our Kitchen department.

If you’re looking for more culinary inspiration, check out our full Recipe of the Week archive

Meet Jo-Anne:

“I started my cooking career at 12 years old when I made my uncle’s 50th birthday cake, and I cried when he cut into it. I have been cooking, baking and making birthday cakes for people ever since. I developed my skills working at the St Ermin’s Hotel in London in the pastry kitchen with an eccentric French pastry chef who taught me well and started my kitchen life.

“I’ve been at QVC for eight and a half years, I started in a tiny kitchen that was the size of a ‘Borrower’ kitchen compared to what we have now.

“I love cooking because food, especially cake, makes people smile. It has the ability to bring back happy memories. In my mind not much else other than food and the smells associated with it can do that.”

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