Fish and Chips with a Twist

Fish and Chips as British as Roast Beef and Yorkshire Puddings and Chicken Tikka Masala is a tasty dish with an interesting history. It is super easy to make this classic take-away dish at home and serve it anyway you like. Mushy peas, baked beans, vinegar or tartar sauce. Here the fish was battered with sourdough discard, shallow fried and served with chips (fries), pea puree and tartar sauce. 

Is this another meal I made to compensate for barely being able to leave the house by cooking a dish from a foreign country? Maybe. There has certainly been an international and experimental theme going on in my kitchen, and I might as well try something new. Fish and chips I have made before, just not on this blog. This time I decided to go all out by making mushy peas, not homemade chips/fries though. It was a weekday, I just used frozen ones. I also didn’t really make mushy peas, because as it turns out you need dry marrowfat peas. That is not a thing you can spontaneously whip up for lunch and also I cannot buy them. They do not exist at my local grocery store, if you want to make authentic mushy peas then I would recommend this recipe from the BBC (here). The pea puree is certainly a good and tasty alternative. I got peas inside a pea hater and I am proud of that. I guess you could also just serve a side salad, less traditional, but at least you would be eating vegetables that were not fried.

Fish and Chips Fun Facts

  • Dish originated in Northern England in the 1860s 
  • Dish is a culinary fusion introduced from separate immigrant cultures
  • It was one of the few foods in the UK not subject to rationing during both World Wars

Fish and Chips

Yield: 2 portions Difficulty: 2/5 Time: 20 minutes


  • 2 fish filets (cod, haddock or any other white fish)*
  • salt 
  • pepper
  • 1 cup sourdough discard with 1 tsp baking powder** or batter (100-150 gr water/beer, 100 gr flour, 1 tsp baking powder) seasoned with salt and pepper
  • Oil or lard for frying
  • 2 portions of chips 
  • tartar sauce, malt vinegar


  1. Preheat a pot or deep sauté pan with oil to 175-190°C (fry thicker pieces at lower temperature and thinner pieces at higher temperature). Season the fish with salt and pepper and dredge it in the sourdough discard or batter.
  2. Fry the fish on both sides until golden and crispy. Place on a paper towel to remove excess oil before serving. Meanwhile fry/air fry/bake the chips/fries to serve with the fish.
  3. Serve the fish and chips with tartar sauce or a drizzle of malt vinegar, or both.

*You can use defrosted fish, but it might hold its shape so well. It is more prone to falling apart.

**Baking powder is optional for a puffier battered fish.

***Or make chips/fries from fresh potatoes. Slice and soak potatoes, to remove the excess starch. Dry the potatoes double frying for extra crispiness. Season with salt before serving. 

Pea Puree

Yield: 2 portions Difficulty: 2/5 Time: 20 minutes


  • 1 tbl olive oil
  • 1 onion, diced 
  • 2 cloves of garlic, minced
  • 1 cup frozen peas
  • salt
  • pepper


  1. In a small pot bring some olive oil to medium heat and add the onions. Sauté until translucent before adding the garlic, sauté until fragrant.
  2. Add the frozen peas and let the defrost and sauté. Once the peas are soft and hot, mash them with a potato masher or pulse them with an immersion blender until you have reached the desired consistency. Add splashes of water as needed.
  3. Season the pea puree with salt and pepper.

Well, there you have an easy and tasty recipe for fish and chips with a side of pea puree. I know why the British love it, it incorporates all the food groups. Also the fish doesn’t taste all that fishy, which is the best way to eat fish. Almost everything in this dish is fried, but it is not an every week dish. The pea puree I will certainly whip up more often to occasionally replace the classic peas and carrots to roast dinners, they have been getting repetitive. Anyway, I hope you enjoyed this post and have a great day. Stay safe and wear a mask! 

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