Pub-Style Basket Recipe
British · Main course · 55 min total
A classic British pub favorite featuring crispy battered fish and chunky chips, served with mushy peas and tartar sauce. This recipe brings the pub experience home with a light, golden beer batter.
30
min prep
min prep
25
min cook
min cook
4
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 4 x 6 oz cod fillets
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup cold lager beer
- 4 large potatoes, cut into thick chips
- Vegetable oil for deep frying
- 1 cup frozen peas
- 2 tbsp butter
- 1/2 cup mayonnaise
- 1 tbsp chopped pickles
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Soak potato chips in cold water for 30 minutes, then drain and pat dry.
- Heat oil in a deep fryer to 350°F (175°C). Fry chips in batches for 4-5 minutes until pale golden. Drain and set aside.
- For the batter, mix flour, baking powder, and salt. Whisk in beer until smooth. Let rest 10 minutes.
- Increase oil temperature to 375°F (190°C). Dip fish fillets in batter, allowing excess to drip off.
- Fry fish for 5-6 minutes until golden and cooked through. Drain on paper towels.
- Refry chips at 375°F for 2-3 minutes until crispy and golden. Season with salt.
- For mushy peas, cook peas in boiling water for 3 minutes. Drain, then mash with butter, salt, and pepper.
- Mix mayonnaise, pickles, and lemon juice for tartar sauce. Season to taste.
- Serve fish and chips with mushy peas and tartar sauce.
Tips
- Use cold beer for a lighter batter.
- Double-frying chips ensures extra crispiness.
- Serve with malt vinegar for authenticity.
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