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Wednesday, 10 September 2014

Beer battered fish and chip fakeaway

Hubby brought home some really large bits of cod that needed using that day, 2 very large fillets for just 50p!  When he phoned to tell me I assumed it would be enough to make a good sized fish pie and some fish fingers or fish burgers. I was so wrong.... They were huge! The kind you would find first thing on a Friday night at the chippy. They were really only suitable for one thing... Fish and chip fakeaway! I could of course have split it down to 4-5 meals but it's been so long since I had fish from the chippy, that once that seed was planted, that was it!

The only downside to the sheer size is my eyes are bigger than my belly! I filled a plate full and just couldn't finish it.

This is in fact not my recipe, this was one i found online some time ago and have used ever since. The original recipe is over at The food Network I have copied it into this post but there is a very handy video over on that site which shows you how to make it.


  • 240ml lager
  • 260g plain flour
  • Pinch turmeric
  • 2 pinches salt
  • Pinch pepper
  • Pinch bicarbonate of soda
  • 415g garden peas
  • 1 tbsp dried vegetable stock
  • 297ml double cream
  • 3-4 cloves of garlic, peeled and crushed
  • Handful fresh mint
  • Oil to deep fry
  • Cod


How to make Lager Battered Fish and Chips with Minty Mushy Peas
In a bowl place the lager and flour, whisk together so there are no lumps. It should be a similar consistency to double cream, if necessary add some more flour. Add the turmeric, salt and pepper and bicarbonate of soda. Leave the batter to rest in the fridge for around 30 minutes.
Boil the peas in water, adding the vegetable stock and a pinch of salt. In a separate pan, boil the cream and crushed garlic and allow the flavours to infuse. Once the peas are cooked, drain the liquid from them. Place a handful of mint in a food processor and blitz.
Add 3/4 of the peas to the food processor, keeping the others aside for later. Blend them to get a puree consistency and add the cream and combine. Add the final peas and blitz, do not allow the peas to become completely broken down to allow some texture in the mushy peas.
Lightly score the fish and dip it in the batter, tap the fish on the side of the pan to remove any excess batter. Going away from yourself, place the fish in the pre-heated oil and allow to fry until the fish is golden brown and floats.
Serve up with the mushy peas, chips, tartar sauce and a wedge of lemon.
I actually used a tin of mushy peas rather than making them and added some leftover mint sauce from last weekends lamb roast. If you do this you can avoid using the double cream, vegetable stock and garlic. I used one of his beers from hubbys beer stash and i had no turmeric in the house which is likely why mine looks abit anemic :D 
Cost to make: £1.05p for 2 people. If i had brought the fish at full price i think it still would work out cheaper than buying from the chip shop. 


  1. Looks delicious, may have to give something similar a go (dairy free) but I'm sure it wouldn't be too different

    1. My mum makes a dairy free version (ill have to grab her recipe) im pretty sure she just removes the cream if im honest but it tastes better than mine lol

  2. Looks absolutely lovely! Wish I could cook like this - whenever I attempt to deep fry anything the batter falls of it hahaha oops.


    1. It was yum! I can batter fish but if i try making pork or chicken balls... it just disintegrates :D




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