Jamie Oliver Fish And Chips With Mushy Peas Recipe [GUIDE]

Jamie Oliver’s take on the classic British dish, fish and chips, with mushy peas, is a delightful twist on a timeless favorite. It’s a simple, yet incredibly satisfying meal that combines crispy battered fish, golden fries and a creamy, slightly tangy mushy pea side. What makes Jamie’s version stand out is the freshness and quality of the ingredients. Unlike the greasy takeaway variety, his recipe focuses on using fresh, sustainable fish and homemade chips, elevating the dish with a little bit of love and effort. The peas aren’t just your typical side either. they’re cooked with mint and a dash of lemon for a fresh and zesty contrast to the rich, fried fish.

Jamie Oliver Fish And Chips With Mushy Peas Recipe

Ingredients Needed

To make Jamie’s fish and chips, you’ll need some classic ingredients with a few extra touches to elevate the flavor:

1. Fresh White Fish (Cod, Haddock or Pollock). These are mild, flaky fish that cook up beautifully in a crispy batter. Jamie suggests using sustainable, well-sourced fish for the best taste and to support ocean conservation.
2. Potatoes – For the chips, you’ll want starchy potatoes like Maris Piper or King Edward. These give the chips a perfect fluffy interior with a crispy exterior.
3. Plain Flour – This forms the base of your batter.
4. Baking Powder – Helps the batter become light and crispy.
5. Cold Sparkling Water – The key to a light, crunchy batter. The fizz adds air to the batter, creating a perfect crunch.
6. Salt and Pepper – For seasoning the batter and fish.
7. Peas – Frozen or fresh, depending on availability. They’ll be mashed to create the mushy peas.
8. Fresh Mint – To add a fragrant twist to the mushy peas.
9. Lemon – Both for the peas and the fish. A squeeze of lemon juice over the fish at the end brightens up the flavor.
10. Oil for Frying – Choose a high-heat oil like sunflower or vegetable oil. You’ll need enough to deep fry the fish and chips.
11. Optional (for serving): Vinegar, tartar sauce or a side of pickles. just like the traditional fish and chips shops.

Equipment Needed

To make this dish, you’ll need a few essential pieces of kitchen equipment:

1. Deep Fryer or Large Pan. For deep frying the fish and chips. If you don’t have a deep fryer, a large, heavy-bottomed pan works well for frying.
2. Slotted Spoon or Spider. To remove the fish and chips from the hot oil safely.
3. Mixing Bowls – For the batter and to prepare the mushy peas.
4. Sharp Knife and Chopping Board. To cut the potatoes for the chips.
5. Whisk – To get that batter nice and smooth.
6. Paper Towels – For draining the excess oil from the fish and chips after frying.
7. Lemon Zester or Grater. For zesting the lemon to add to the peas.

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

Here’s how to make the magic happen, step by step:

1. Prepare The Chips

   • Start by peeling the potatoes (or leave the skin on if you like it rustic) and cut them into thick chips. Aim for uniformity so they cook evenly.
   • Rinse the chips in cold water to remove excess starch. Pat them dry with a towel.
   • Heat oil in your deep fryer or a large pan to 180°C (350°F).
   • Fry the chips in batches for about 4-5 minutes, just until they’re soft but not yet golden. Remove and drain on paper towels.

2. Make The Batter

   • In a bowl, whisk together the flour, baking powder and a pinch of salt.
   • Gradually add the cold sparkling water, whisking to make a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon.

3. Cook The Fish

   • Season your fish fillets with salt and pepper.
   • Dip them in the batter, ensuring they’re fully coated and then carefully lower them into the hot oil.
   • Fry the fish for 6-8 minutes or until golden brown and crispy. The fish should float to the top when it’s done. Remove with the slotted spoon and drain on paper towels.

4. Mushy Peas

   • Cook the peas in boiling water for about 2-3 minutes (or use frozen peas for convenience).
   • Drain the peas and return them to the pan. Mash them up with a fork or potato masher.
   • Stir in finely chopped mint and a squeeze of lemon juice. Season with salt and pepper to taste.

5. Finishing Touches

   • Once the chips are golden and crispy (after a second fry for 2-3 minutes), remove them from the oil and drain.
   • Serve your golden fish alongside the crispy chips and don’t forget the mushy peas. You can also drizzle a bit of vinegar or serve with tartar sauce if you like.

What I Learnt

This recipe taught me the importance of simple ingredients done right. The sparkling water trick for the batter really makes a difference. it gives the fish a lighter, crispier texture than you’d expect. The mushy peas are also a revelation. While they might seem like a simple side dish, the mint and lemon bring out flavors you wouldn’t get in a typical mushy pea preparation. The whole meal is comforting, nostalgic but with an upgraded twist that makes it feel like a homemade gourmet version.

Another key takeaway was how satisfying it is to make this dish at home. You get to control the quality of the ingredients which makes it feel a bit healthier than the greasy, deep-fried versions you might find at a takeaway. It’s a fun dish to make, especially when you have friends or family to share it with.

Recipe Tweaks For Jamie Oliver’s Fish And Chips With Mushy Peas

Jamie Oliver’s Fish and Chips with Mushy Peas is a classic but that doesn’t mean you can’t have some fun with it! Here are a few tweaks to elevate or adapt the recipe to your taste:

1. Fish Alternatives

   While Jamie uses cod, you can easily swap that out for other white fish like haddock, pollock or even hake. These will give you slightly different flavors and textures. If you’re looking for something with a more delicate, flaky texture, go for haddock. Pollock, on the other hand, has a mild flavor and works wonderfully in crispy batter.

2. Beer Batter Twist

   Traditional beer batter is awesome but try swapping the beer with sparkling water for a lighter, crispier batter. The bubbles in sparkling water will give the batter a puffier texture and you won’t lose any of the crunch. If you’re feeling adventurous, try using cider or pale ale for a deeper, richer taste in your batter.

3. Mushy Peas Variations

   Jamie’s mushy peas are simple and flavorful but you can add a bit of zest. Try adding a pinch of mint or a squeeze of lemon to brighten them up. For a smoother version, blend the peas with a bit of butter and cream to make them even richer. You could also experiment by adding crushed garlic or shallots for more depth.

4. Chips with a Twist

   Instead of standard potato chips, why not use sweet potatoes for a healthier take on fries? They’ll add a slight sweetness that pairs really well with the fish and peas. You can also experiment with seasoning. a sprinkle of paprika, garlic powder or rosemary can make a big difference. Try double frying your chips for extra crunch and fluff on the inside.

5. Add a Saucy Kick

   While malt vinegar is the traditional choice, you can spice things up with some homemade tartar sauce or even aioli. If you love a bit of heat, a drizzle of sriracha mayo or a spicy ketchup can complement the fried fish and chips beautifully. For a tangy twist, a splash of lemon-infused hot sauce could be the perfect final touch.

Storage Tips For Leftovers

Let’s face it: leftover fish and chips is almost as good as the fresh version. But to keep the crispy texture and avoid sogginess, it’s all about how you store it.

1. Fish and Chips Storage

   For the best leftovers, store your fish and chips separately. Wrap the fish in parchment paper (not plastic wrap which will trap moisture) and place the chips in a paper bag or on a baking sheet. Avoid using airtight containers because you’ll lose that crispy texture. Both items should be kept in the fridge and they’re best consumed within 1-2 days.

2. Reheating

   The microwave is quick but it makes things soggy. The best way to revive your leftovers is in the oven. Preheat the oven to 375°F (190°C) and place the fish and chips on a baking sheet. For extra crispiness, pop them in a wire rack so air circulates around them. Bake for 10-15 minutes, flipping halfway through. If you’re feeling fancy, you can also reheat the chips in a deep fryer for a minute or two.

3. Freezing

   If you have a lot of leftovers, you can freeze the fish and chips. Wrap the fish in foil and place it in a freezer bag. For the chips, use a parchment-lined baking sheet to flash-freeze them before transferring to a freezer-safe bag. They’ll keep for up to 3 months. When ready to eat, just reheat them in the oven or fryer as mentioned above.

What To Eat With Jamie Oliver’s Fish And Chips With Mushy Peas?

Sure, Jamie’s recipe is a complete meal on its own but there are always some extra sides or drinks that can elevate the whole experience.

1. Classic Sides

   • Pickled Onions: These tangy, crunchy morsels cut through the richness of the fried fish and complement the earthy peas.
   • Coleslaw: A creamy, crunchy slaw with a bit of sweetness and tang can balance out the meal’s heaviness.
   • Grilled Vegetables: For something lighter, some charred asparagus, grilled tomatoes or even roasted Brussels sprouts add a nice contrast.

2. Drinks

   • Beer: A cold, crisp lager or pale ale is the ultimate drink pairing. The beer’s bitterness pairs perfectly with the batter’s richness.
   • Sparkling Water: If you’re not into alcohol, sparkling water with a slice of lemon or lime offers a refreshing kick.
   • Cider: A dry cider adds a fruity contrast that pairs beautifully with the saltiness of the fish and chips.

3. Sauces And Dips

   • Malt Vinegar: Of course, this is a must. It’s the traditional, vinegary kick that brings everything together.
   • Tartar Sauce: This creamy, tangy sauce is a perfect foil for the crispy fish.
   • Chili Jam: If you like a little spice, a dollop of sweet and spicy chili jam can add a surprising twist.

FAQs

What Type Of Fish Does Jamie Oliver Use For His Fish And Chips?

Jamie uses white fish like cod or haddock for his recipe. Both give that perfect flaky texture.

Can I Make Jamie Oliver’s Mushy Peas Ahead Of Time?

Yes! You can make the mushy peas in advance and reheat them when you’re ready to serve.

How Do I Get Crispy Fish Batter Like Jamie Oliver’s?

The key is to use cold sparkling water for the batter, and make sure the oil is hot enough for frying.