Fish & Seafood

Beer Battered Fish and Chips with Mushy Peas

Crispy beer battered fish with twice-fried chips and a sharp preserved lemon mushy peas. A proper takeaway classic made from scratch at home, with golden, crunchy results every time.

5 (2 reviews)
By Ricky Robinson Updated September 15, 2026

There is something satisfying about making this at home that a takeaway box just cannot quite replicate. The batter here is a simple mix of plain flour, baking powder, a pinch of turmeric for colour, and cold beer whisked in at the last minute. Keeping the batter cold is the thing that gives you that light, crispy shell rather than a heavy, doughy coating. The carbonation in the beer does a lot of the work.

The secret to a genuinely crispy batter is keeping everything cold right up until the moment it hits the hot oil — warm batter absorbs fat and turns heavy.

The chips are fried twice, which is the correct way to do it. The first fry at a lower temperature cooks them through without colouring, and the second fry at a higher heat crisps the outside fast. It takes a little more time but makes a real difference to the finished texture.

Beer Battered Fish and Chips with Mushy Peas recipe image
Beer Battered Fish and Chips with Mushy Peas

The preserved lemon mushy peas are worth the small extra effort. Tinned marrowfat peas warmed through with a spoonful of the brine and some finely chopped preserved lemon rind give you something sharper and more interesting than plain mushy peas from a tin. The brine adds a savoury, tangy note that cuts through the richness of the battered fish nicely. You can adjust the amount depending on how sharp you want it.

One thing to keep in mind is the soaking step for the potatoes. Leaving the cut chips in cold water for at least 30 minutes draws out excess starch, which helps them crisp up properly during the second fry. If you skip this step the chips will still cook through, but they will not get that proper crunch on the outside. Pat them thoroughly dry before they go into the oil, otherwise the water causes the oil to spit.

This recipe serves four people comfortably. Use a kitchen thermometer to keep track of your oil temperature throughout — it will drop each time you add food, so give it a minute to come back up between batches.

Beer Battered Fish and Chips with Mushy Peas

Beer batter Chips Fish
Total Time 1 hr 21 min
Servings 4 servings
Calories 710 cal
Protein 47g

Ingredients

Equipment Needed

  • Whisk
  • Kitchen Thermometer
  • Small Saucepan
  • Wire Rack
  • Large Deep Pan or Fryer
  • Sharp Knife
  • Mixing Bowl
  • Chopping Board

Instructions

  1. 1
    Peel the potatoes and cut into chunky chips about 1.5cm thick. Rinse under cold water, then place in a bowl of lightly salted cold water and leave to soak for at least 30 minutes — this draws out the starch and helps you get extra crispy chips. After soaking, drain the chips, spread them out on a tray and pat thoroughly dry with kitchen paper.
  2. 2
    Heat the oil in a large deep pan or fryer to 130°C. Fry the chips in batches for 6 to 7 minutes until soft and pale but not coloured. Remove and drain on kitchen paper, then set aside.
  3. 3
    Whisk the plain flour, baking powder, fine salt and ground turmeric together in a bowl. Pour in the cold beer and whisk briefly until just combined — a few lumps are fine. Keep the batter cold and use it straight away.
  4. 4
    Raise the oil temperature to 180°C. Pat the fish fillets dry with kitchen paper, then dust lightly all over with the plain flour and shake off any excess. Dip each fillet in the batter and let the excess drip off. Lower carefully into the hot oil away from you, holding each fillet for a few seconds so it does not stick to the bottom. Fry 1 to 2 pieces at a time for 6 to 7 minutes until deep golden and crisp. Lift out, drain on a wire rack and keep warm.
  5. 5
    While the fish fries, tip the marrowfat mushy peas and the liquid from the tin into a small saucepan. Stir in the finely chopped preserved lemon rind and 1 tablespoon of the brine from the jar. Warm gently over a low heat for 4 to 4½ minutes, stirring occasionally, until hot through. Taste and adjust — add a little more brine if you want a sharper flavour.
  6. 6
    Increase the oil temperature to 190°C. Return the chips to the fryer in batches and fry for 3 to 3½ minutes until golden and crisp. Drain on kitchen paper and season generously with sea salt.
  7. 7
    Serve immediately with the mushy peas, extra sea salt and malt vinegar on the side.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Battered fish is best eaten immediately and does not store well — the batter softens quickly once cooled. If you have leftover cooked fish, store it in an airtight container in the refrigerator for up to 1 day and reheat in an oven at 200°C for 8 to 10 minutes to crisp it back up. Leftover chips can be stored in the same way and reheated in a hot oven or air fryer.

Plate it up

Serving Suggestions

Serve straight away while everything is still hot and crisp. Malt vinegar and a pinch of extra sea salt are the classic accompaniments. A wedge of lemon on the side works well with the fish, and tartare sauce or a simple mayonnaise are good additions if you want something to dip.

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