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Fish and Chips with Mushy Peas and Tartare Sauce

The Best Fish and Chips with Mushy Peas


Who doesn’t love a great fish and chips? This recipe will become a firm favourite, light and crispy batter and perfectly succulent fish.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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Tartare Sauce

200 ml mayonnaise (make your own)
6 Tbsp (80 g) gherkins, finely diced
½ (60 g) red onion, finely diced
½ (50 g) carrot, finely diced
3 Tbsp (40 g) capers, finely chopped
roughly ½ tsp (2 g) fresh dill, chiffonade
roughly ½ tsp (2 g) fresh parsley, chopped
1 tsp (5 ml) lemon juice


100 g flour
50 g cornflour
15 g baking powder
150 ml soda water, ice cold

Mushy Peas

200 g frozen peas, garden
1 white onion, finely diced
10 g unsalted butter
½ tsp (2 g) garlic, minced
½ tsp (2-3 g) fresh mint, chiffonade
½ tsp (2 g) fine Khoisan salt
¼ tsp (1 g) freshly cracked black pepper


1 kg potatoes, waxy, large, washed, skin on
water for boiling
oil for frying


4 x 100 g fresh hake fillets, skin on
1 tsp (4 g) fine salt
½ tsp (2 g) freshly cracked black pepper
oil for frying

Tartare Sauce

Combine all of the ingredients in a mixing bowl and set aside until ready to use.


Mix all of the dry ingredients together in a large mixing bowl. Slowly add the soda water until a semi thick batter has formed. Allow the batter to stand for 30 minutes before using.

Whisk again just before coating the fish.

Mushy Peas

Add the onion, butter and garlic to a medium saucepan and sauté for 2 minutes.

Add the peas and allow the peas to cook for 2 minutes.

Finish with the mint, salt and pepper. Taste and adjust seasoning.

Remove from the heat and lightly mash, leaving some of the peas whole. Keep warm until ready to serve.


Cut the potatoes into 1.5 x 1.5 cm thickness.

Add to a large saucepan filled with enough cold water to cover the potatoes and bring to the boil. Boil for 10 minutes.

Carefully remove from the water, pat dry with kitchen towel and allow to cool down completely in the fridge.

Set a deep fat fryer to 120 °C (alternatively, heat oil in a deep sided saucepan at this temperature, if you can, check with a thermometer). Blanch the potatoes at this cooler temperature for 20 minutes. Remove from the fryer and allow to cool completely.

Later, when the fish is ready, incrase the oil temperature to 180 °C and deep-fry the chips again until GBD (golden brown and delicious).


Remove all of the bones and scales from the fish. Season with the salt and pepper and allow to stand for 10 minutes before frying to firm up.

Preheat the oil in a deep fat fryer or in a deep sided saucepan over a medium heat.

Dip the fish into the batter to coat well and then fry in the hot oil until the fish is cooked and the batter is golden brown.