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More Seafood Recipes
Beer-Battered Fish with Minted Mushy Peas
Beer-battered fish with minted mushy peas is my go-to when I want a proper chippy-style dinner at home. I dip white fish fillets in a light, crisp beer batter and fry until golden, then serve them with creamy mushy peas mashed with butter and fresh mint. It’s comforting, familiar, and so much better than takeaway. Whether it’s a Friday night tradition or a cosy weekend treat, this recipe always hits the spot – crunchy, fresh, and full of flavour.
Ingredients
Beer Battered Fish
- 4 cod fillets
- 1 cup self-raising flour
- 200ml beer
- 1 pinch Maldon sea salt flaked
- 4 tbsp plain flour, additional
- Oil, for frying
Mushy Peas
- 1 1/2 cups frozen peas
- 1 tbsp salted butter
- 1 tsp dried mint
- 1 tbsp creme fraiche
- Salt, to taste
Instructions
Beer Battered Fish
- In a large bowl, whisk together the self-raising flour, beer and salt to form a smooth batter.
- Coat each cod fillet in a thin layer of plain flour (this helps the batter stick).
- In a large pot, over medium-high heat, heat approximately 2-3 inches of oil until hot (between 180C-200C)
- Dip each cod fillet in the batter and transfer to the hot oil.
- Deep fry for 4-5 minutes or until the batter is a deep golden brown all over.
- 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.
Minted Mushy Peas
- Melt butter in a small pot over medium heat.
- Add frozen peas and cook for 5-6 minutes, or until hot and the peas are soft.
- Remove from the heat and add the creme fraiche, mint, and salt to taste
- Using a stick blender, blitz until mushy.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 468Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 766mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 48g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Beer-Battered Fish with Minted Mushy Peas Recipe
Can’t Go To The Pub? I’ll Bring The Pub To Me!
There’s something inherently satisfying about recreating a pub classic at home, especially when the craving hits and you realise the weather is perfect for sitting out on the stoop with a plate of fish and chips. That’s exactly what led to this Beer-Battered Fish with Minted Mushy Peas. We couldn’t get to our favourite pub this week (yay, lockdown…), so I grabbed a few beers, got the oil hot, and made a little pub moment of our own right there on the front lawn. Honestly, with the blue skies and salty crunch of that batter, it felt like we were on holiday.
Let’s talk about beer batter for a second. It’s one of those things that sounds a bit gimmicky until you actually taste it and realise it’s the secret to that golden, crunchy, just-right coating. The bubbles from the beer work their magic to make it light and crisp, and it adds such a good depth of flavour that plain water batter just can’t match. It’s also laughably easy to throw together, which is exactly the kind of low-effort, high-reward cooking I can get behind. You can even make it gluten-free and still end up with the perfect crunch.
And the mushy peas! I know some folks think it’s optional, but for me, it’s a non-negotiable. A proper British fish and chips needs that fresh pop of green on the plate. My version is quick to make, brightened up with a hit of mint, and honestly just delicious. It turns a beige meal into something a bit more cheerful, and let’s be real – I’ll take all the edible cheerfulness I can get lately. I’m still working my 9-5 from home, which means tech headaches and kitchen distractions. But taking a break to cook something comforting like this? That’s the real win.
Bringing the Pub to Your Stoop
This whole little adventure was sparked by the fact that we hadn’t made it out for a proper pub meal in ages. Between lockdowns, work-from-home chaos, and just the general sense of time standing still, I was desperate for something that felt a bit special, something that felt like a treat. So we set up a little DIY pub experience right at home, and let me tell you, it was worth it. No queues, no overpriced drinks, just crispy fish, cold beer, and the sun on our backs. Sometimes that’s all you need to reset your week.
The stoop became our pub bench. We sat cross-legged with our little paper-lined plates and talked about everything and nothing. The kind of idle chatter you usually reserve for Sunday arvos over a pint. It wasn’t quite the same as our local, but it had its own charm. I’m convinced food tastes better when you eat it outside, especially when you’ve cooked it yourself. There’s a bit of smug satisfaction that comes with pulling off crispy fish that doesn’t go soggy within five minutes.
I’m also a firm believer that food like this shouldn’t be overly complicated. You want it to be comforting and familiar, not the kind of thing that requires a whole morning of prep and stress. This is one of those meals that lets you pretend you’ve done something impressive, when really, all you’ve done is open a beer and heat some oil. Perfect for when you’re tired, hungry, and craving a little nostalgia.
A Lockdown Cooking Ritual
Cooking during lockdown has become my anchor. When the days all start to blend together, standing at the stove gives me a sense of structure. It’s something I can control, something I can enjoy, and something I can share – even if it’s just with myself and whoever is lucky enough to be around at dinner time. And if I’m honest, I don’t mind the solitude of it. There’s a quiet joy in chopping, stirring, tasting. It’s meditative in a way.
That said, working from home means my kitchen is never quite the sanctuary it used to be. My laptop lives next to the kettle, I’m constantly on mute in Zoom meetings, and my phone is always buzzing. But when I carve out that hour to cook, everything else fades away. Making something like Beer-Battered Fish with Minted Mushy Peas becomes a mini escape. It’s a small act of care, a little rebellion against the blur of the workweek.
I’ve also become a bit of a champion for meals that don’t require fancy ingredients or a trip to five different shops. This one ticks all the boxes. You probably already have most of the ingredients on hand, and if you’re like me and always have frozen peas and a couple of beers in the fridge, you’re halfway there. It’s low-fuss, high-reward, and perfect for those nights when you need a bit of comfort wrapped in crunch.
Ingredients Breakdown
When it comes to the fish, I stick with classic cod fillets. They’re firm enough to hold up to the batter and flake beautifully once cooked. I use self-raising flour to help give the batter that airy crunch, plus a generous pinch of Maldon sea salt for that perfect briny hit. Beer is the magic ingredient here – it makes the batter light and crisp while adding flavour, and yes, I usually just use whatever beer we have in the fridge. A little plain flour helps coat the fish before dipping it into the batter, and you’ll need a neutral oil for deep-frying until golden and glorious.
For the minted mushy peas, I keep it simple with frozen peas – no need to shell anything. They’re blitzed with a knob of salted butter and a little dried mint, which brings such a lovely freshness to the mix. A spoonful of creme fraiche adds a subtle creaminess that smooths everything out without being too rich. I go easy on the salt here and always taste before serving because peas can vary in sweetness and saltiness depending on the brand.
The contrast between the crisp, salty fish and the buttery, herby peas is just magic. It’s hearty, comforting, and full of flavour, and even better when eaten outside with a cold drink in hand. I tend to serve it all with oven chips or roasties when I have the time, but honestly, the fish and peas alone are enough to make it feel like a proper treat. If you’re craving a bit of British nostalgia, this combo delivers every time.
The batter on this fish is perfection! I can’t wait to make it for dinner tonight!
My kids are going to go crazy over this! Going to surprise them with this for dinner this weekend.
Minty peas are my favorite. Pinning to make this weekend!
The classic fish and chip recipe. Always a hit for #fishfridays. That is tomorrow. Now I know what I will make for dinner.
Oh my, that fish has got me drooling! It looks incredible and perfect served with those peas. Can’t wait to try it!