Archive of BBC Food Recipes

Fish and chips with crushed garden peas

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Homemade fish and chips is guaranteed to be good. Try it with James Martin’s cold, crushed chilli peas, for a new twist on an old favourite.


  1. For the fish and chips, heat the oil in a deep-fat fryer to 190C, or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.)

  2. Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment. It is ready to use when the mixture starts to bubble.

  3. Dip the fish in the batter and deep-fry until golden-brown and cooked through (about 3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.

  4. Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

  5. For the peas, place the peas, yoghurt, chilli flakes, salt and pepper into a blender and blend until almost smooth.

  6. Mix in the mint just before serving and serve immediately with the fish and chips.


  • vegetable oil, for deep-frying
  • 15g/½oz fresh yeast
  • pinch sugar
  • 300ml/10fl oz beer
  • 1 tsp cider vinegar
  • 200g/7oz plain flour
  • pinch salt
  • 1 large plaice or lemon sole, skinned, pin-boned and cut into strips
  • 300g/10½oz floury potatoes (such as Maris Piper), peeled, cut into 1cm/½in thick chips and rinsed in cold water
  • ½ lemon, cut into wedges, for serving

For the crushed garden peas

  • 50g/1¾oz frozen peas, defrosted
  • 50g/1¾oz natural yoghurt
  • pinch chilli flakes
  • 1 tbsp chopped fresh mint
  • salt and freshly ground black pepper

Shopping List

Fish and chips with crushed garden peas

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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