Jamie Oliver Recipes

Jamie Oliver Fish And Chips With Mushy Peas Recipe

I still remember the first time I tried fish and chips from a small seaside shop. The salty sea breeze mixed with the crispy crunch of the batter. I felt a simple joy I hadn’t felt from food before. Later, I found Jamie Oliver’s version, and it completely changed my perspective. His recipe isn’t just about fried fish and chips. It’s about fresh ingredients, a crunchy golden batter, and that creamy, green mushy peas magic. This dish is comfort, nostalgia, and a touch of gourmet all on one plate.

Jamie Oliver’s Fish And Chips With Mushy Peas Recipe

I have to admit, I was skeptical at first. Could a home-cooked fish and chips taste as good as the seaside ones? Jamie Oliver’s recipe proved that with simple tweaks and quality ingredients, it absolutely could. This recipe combines:

  • Crispy battered fish
  • Thick-cut golden chips
  • Sweet, soft, and tangy mushy peas

The beauty is in the simplicity. It’s approachable, yet the flavors feel elevated. Every bite reminds me of summer trips to the coast with friends, everyone fighting over the last chip.

Ingredients Needed

When I shop for this recipe, I always look for fresh ingredients. The quality makes a difference. Here’s what you’ll need:

  • For The Fish And Batter

    • 4 fresh white fish fillets (cod or haddock)
    • 150g plain flour plus extra for dusting
    • 1 teaspoon baking powder
    • Pinch of salt
    • 200ml cold sparkling water

  • For The Chips

    • 4 large Maris Piper potatoes or your favorite frying potato
    • Sunflower oil or vegetable oil for frying
    • Sea salt

  • For The Mushy Peas

    • 300g frozen peas
    • 1 tablespoon butter
    • Salt and pepper
    • A squeeze of lemon juice
  • Optional: malt vinegar or tartar sauce for serving

How To Make Jamie Oliver’s Fish And Chips With Mushy Peas

Cooking this feels like a mini adventure. I always start by prepping everything.

  1. Prepare The Chips

    • Peel and cut the potatoes into thick chunks
    • Rinse in cold water, then dry thoroughly
    • Heat oil to 130°C and cook in batches for 5-6 minutes until soft
    • Remove, drain, and set aside

  2. Make The Batter

    • Mix flour, baking powder, and a pinch of salt
    • Slowly whisk in cold sparkling water until smooth and slightly thick

  3. Fry The Fish

    • Dust fillets in flour, then coat in batter
    • Heat oil to 180°C and carefully fry fish for 4-5 minutes until golden
    • Remove and drain

  4. Finish The Chips

    • Increase oil heat to 180°C and fry chips again until golden and crispy
    • Drain on kitchen paper and season with salt

  5. Prepare Mushy Peas

    • Boil peas for 3-4 minutes
    • Drain and mash with butter, salt, pepper, and lemon juice

  6. Serve

    • Stack chips, place fish on top, and serve mushy peas on the side
    • Add optional malt vinegar or tartar sauce

Ingredient Science Spotlight

One of my favorite parts of this recipe is understanding why it works.

  • Baking powder in the batter creates bubbles that make the coating crispy
  • Sparkling water adds air to the batter, keeping it light, not soggy
  • Double frying chips removes moisture the first time and crisps them the second time
  • Butter in mushy peas enriches flavor and smooths texture

Knowing these tricks makes you feel like a kitchen scientist.

Expert Tips

Here’s what I’ve learned after cooking this dish multiple times:

  • Always pat fish dry before battering for maximum crisp
  • Keep oil temperature consistent, a thermometer is a lifesaver
  • Make batter right before frying; old batter gets heavy
  • Don’t overcrowd the pan; it lowers oil temperature and makes soggy fish
  • Season chips immediately after frying for best flavor

Recipe Variations

Sometimes I like to mix things up:

  • Beer batter: Replace sparkling water with beer for deeper flavor
  • Oven chips: Bake instead of frying for a lighter version
  • Minted mushy peas: Add fresh mint to peas for a refreshing twist
  • Spicy batter: Add cayenne or paprika for a subtle kick

Each variation gives a new twist without losing the classic charm.

Final Words

Every time I make Jamie Oliver’s fish and chips with mushy peas, I feel like I’m recreating a memory from my childhood. It’s not just a meal. It’s an experience. The crisp fish, fluffy chips, and sweet peas come together like an orchestra on a plate.

FAQs

How Do I Make Jamie Oliver’s Mushy Peas?

To make the mushy peas, cook peas with butter, mint, and a bit of lemon. Then mash them until smooth, adding seasoning to taste.

Can I Use A Different Type Of Fish For This Recipe?

Yes! While Jamie Oliver recommends cod or haddock, you can use any firm white fish like pollock or sole.

What’s The Secret To Crispy Fish And Chips?

The key to crispy fish and chips is the batter. Make sure your oil is hot enough (around 180°C) and don’t overcrowd the fryer.

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