Fish and chips with mushy peas

Fish and chips with mushy peas, perfect for a Friday night. Source: Getty Images

If you’ve never been convinced that mushy peas go with fish and chips, this recipe will surely make you change your mind!

This quintessential British dish is perfect for when your fridge is looking bare and you’ve got a packet of Australian baby green peas laying around. We guarantee the mushy peas will add an element of sweetness and tenderness to your deliciously crunchy and salty fish and chips.

Serves 4


  • 1/3 cup (50g) plain flour
  • 2 eggs, lightly beaten
  • 3 cups (210g) fresh breadcrumbs
  • 1 tsp dried chilli flakes
  • 4 skinless snapper fillets (order from your local fish shop and/or speak with your fishmonger for an alternative), cut into 4cm-wide strips
  • Sunflower oil, to shallow-fry


  • 1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips
  • 3 rosemary sprigs, leaves picked
  • 1/4 cup (60ml) olive oil
  • 2 garlic cloves, thinly sliced


  • 25g unsalted butter
  • 400g fresh peas (or frozen, thawed)
  • 1 small bunch tarragon, leaves finely chopped
  • Juice of 1/2 lemon, plus lemon wedges to serve


  1. Preheat oven to 200C. For the chips, par-boil the potatoes in a saucepan of boiling salted water for 3-4 minutes. Drain, then set aside to cool and dry.
  2. Place chips on a baking tray and toss with rosemary, oil and a pinch of salt. Bake for 20 minutes. Remove the tray from oven and add garlic, stirring to combine. Bake for a further 15-20 minutes until crisp and golden.
  3. For mushy peas, melt butter in a pan over medium heat. Add fresh peas and tarragon, and cook, covered, for 10 minutes (3 minutes for frozen) or until soft. Add lemon juice and season. Mash until mushy. Cover to keep warm.
  4. Place flour, egg and breadcrumbs in three separate bowls. Season the crumbs with the chilli flakes, salt and pepper. Dust fish in flour, then dip in the egg, shaking off any excess, and finally coat with the breadcrumbs. Season, set aside and repeat with remaining fish.
  5. Heat 2cm oil in a large, deep frying pan over medium heat (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, add the fish and cook for 2-3 minutes each side until just cooked and golden. Remove with a slotted spoon and drain on paper towel.
  6. Serve fish with chips and mushy peas, add lemon wedges if desired.
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