Growing up, fish and chips were always a treat for me. Whether it was a Friday night ritual or a special takeaway dinner, that crispy golden fish with thick-cut chips and mushy peas on the side always hit the spot. But it wasn’t until I came across Jamie Oliver’s take on fish, chips and mushy peas that I realized I could recreate that comforting experience in my own kitchen, and even elevate it a bit. One rainy weekend afternoon, I decided to give Jamie’s recipe a try, and I’m so glad I did.
The magic of this dish lies in its simplicity and how each element is treated with care. Jamie’s version brings a fresh and flavorful twist to the classic, while keeping it familiar enough to still feel like home. The fish is coated in a light, crispy batter, the chips are chunky and oven-baked to golden perfection, and the mushy peas are zesty and vibrant with mint and lemon. It’s a balanced plate that’s full of textures and tastes, and it’s actually pretty fun to put together.
I’ve now made this dish many times for family dinners and even once for a friend’s birthday. It always gets a “wow” when it hits the table. I love that it feels indulgent without being too heavy, and that every bite reminds me of why traditional recipes still matter so much.
Jamie’s fish, chips and mushy peas recipe has become my go-to when I want to serve up something that’s both nostalgic and impressive. It’s hearty, homely, and full of character. If you’ve never tried making this classic British meal at home, I highly recommend starting here. It’ll quickly become one of your most-loved comfort food recipes too.
What is Jamie Oliver Fish, Chips and Mushy Peas?
Jamie Oliver’s fish, chips and mushy peas is a refined yet simple version of the classic British dish. It features flaky white fish fried in a light and crispy batter, hand-cut chips that are roasted or fried until golden, and a fresh take on mushy peas that includes lemon, mint, and olive oil. It’s a hearty, traditional dish that’s made using fresh ingredients and clever techniques for maximum flavor.
Why You Should Try This Recipe?
You should try this recipe because it transforms a classic comfort food into a home-cooked masterpiece. Jamie’s method simplifies the cooking process while still delivering that authentic pub-style experience. It’s perfect for when you want something satisfying, familiar, and full of flavor. Plus, it’s a great way to enjoy fish and vegetables in a truly delicious way.
Ingredients Needed to Make Jamie Oliver Fish, Chips and Mushy Peas
For the fish:
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4 white fish fillets (cod, haddock, or pollock)
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100g plain flour (plus extra for dusting)
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100g cornflour
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1 teaspoon baking powder
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200ml cold sparkling water
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Salt and pepper
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Vegetable oil for frying
For the chips:
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4 large potatoes, peeled and cut into thick chips
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Olive oil
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Sea salt
For the mushy peas:
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300g frozen peas
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1 small bunch fresh mint
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1 tablespoon olive oil
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Juice of ½ lemon
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Salt and pepper to taste
Instructions to Make Jamie Oliver Fish, Chips and Mushy Peas
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Prepare the chips: Preheat your oven to 200°C. Toss the peeled and cut potatoes in olive oil and salt. Spread them on a baking tray and roast for 35–40 minutes, turning halfway through until golden and crisp.
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Make the mushy peas: Boil the frozen peas in a saucepan with a pinch of salt for about 3–4 minutes. Drain and transfer to a blender or food processor with mint leaves, olive oil, lemon juice, and seasoning. Pulse until roughly blended, not completely smooth. Set aside and keep warm.
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Prepare the fish batter: In a bowl, mix the plain flour, cornflour, baking powder, and a pinch of salt and pepper. Whisk in the sparkling water gradually until the batter is smooth and slightly thick.
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Fry the fish: Heat vegetable oil in a deep pan or fryer to 180°C. Dust the fish fillets lightly with flour, then dip them into the batter, letting the excess drip off. Carefully lower each piece into the hot oil and fry for 4–6 minutes, or until golden and cooked through. Drain on kitchen paper.
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Serve: Plate the crispy fish with hot chips and a generous scoop of mushy peas. Serve immediately with lemon wedges and tartar sauce, if desired.
Jamie Oliver Fish, Chips and Mushy Peas
Ingredients
For the fish:
- 4 white fish fillets cod, haddock, or pollock
- 100 g plain flour plus extra for dusting
- 100 g cornflour
- 1 teaspoon baking powder
- 200 ml cold sparkling water
- Salt and pepper
- Vegetable oil for frying
For the chips:
- 4 large potatoes peeled and cut into thick chips
- Olive oil
- Sea salt
For the mushy peas:
- 300 g frozen peas
- 1 small bunch fresh mint
- 1 tablespoon olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Prepare the chips: Preheat your oven to 200°C. Toss the peeled and cut potatoes in olive oil and salt. Spread them on a baking tray and roast for 35–40 minutes, turning halfway through until golden and crisp.
- Make the mushy peas: Boil the frozen peas in a saucepan with a pinch of salt for about 3–4 minutes. Drain and transfer to a blender or food processor with mint leaves, olive oil, lemon juice, and seasoning. Pulse until roughly blended, not completely smooth. Set aside and keep warm.
- Prepare the fish batter: In a bowl, mix the plain flour, cornflour, baking powder, and a pinch of salt and pepper. Whisk in the sparkling water gradually until the batter is smooth and slightly thick.
- Fry the fish: Heat vegetable oil in a deep pan or fryer to 180°C. Dust the fish fillets lightly with flour, then dip them into the batter, letting the excess drip off. Carefully lower each piece into the hot oil and fry for 4–6 minutes, or until golden and cooked through. Drain on kitchen paper.
- Serve: Plate the crispy fish with hot chips and a generous scoop of mushy peas. Serve immediately with lemon wedges and tartar sauce, if desired.
Notes
- Make sure your oil is hot enough before frying for crisp results.
- Don’t overcrowd the pan, fry the fish in batches if needed.
- Use starchy potatoes like Maris Piper or Russet for perfect chips.
- Add a touch of garlic or chili to the peas for a bolder twist.
Nutritional Value (Per serving, approx.)
- Calories: 580 kcal
- Protein: 32g
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 58g
- Sugar: 3g
- Fiber: 5g
- Sodium: 520mg
What Goes Well with Jamie Oliver Fish, Chips and Mushy Peas
This dish is excellent with tartar sauce, a squeeze of lemon, or even a splash of malt vinegar. For drinks, a cold beer or sparkling lemonade pairs well. You can also add a light side salad or pickled onions for a sharper contrast.
My Tips to Make the Best Jamie Oliver Fish, Chips and Mushy Peas
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Make sure your oil is hot enough before frying for crisp results.
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Don’t overcrowd the pan, fry the fish in batches if needed.
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Use starchy potatoes like Maris Piper or Russet for perfect chips.
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Add a touch of garlic or chili to the peas for a bolder twist.
Easy Variations of Jamie Oliver Fish, Chips and Mushy Peas
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Healthier version: Bake the fish instead of frying and use air-fried chips.
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Gluten-free: Use gluten-free flour and batter alternatives.
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Spicy twist: Add paprika or cayenne pepper to the batter.
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Vegan version: Use battered tofu or banana blossoms instead of fish.
Best Way to Store Jamie Oliver Fish, Chips and Mushy Peas
Store leftover fish and chips in airtight containers in the fridge for up to 2 days. Reheat fish in the oven to retain crispness. The mushy peas can be stored separately and reheated on the stove with a splash of water.
Nutritional Value (Per serving, approx.)
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Calories: 580 kcal
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Protein: 32g
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Fat: 22g
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Saturated Fat: 4g
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Carbohydrates: 58g
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Sugar: 3g
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Fiber: 5g
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Sodium: 520mg
FAQs
Can I use frozen fish?
Yes, but thaw it completely and pat dry before coating.
What fish is best for this recipe?
Cod, haddock, or pollock work best due to their firm and flaky texture.
Can I make the mushy peas ahead of time?
Yes, they can be made a few hours in advance and gently reheated.
Is there a substitute for sparkling water?
Ice-cold water can work, but sparkling water makes the batter lighter.
Can I shallow-fry the fish instead of deep-frying?
You can, but deep frying gives the best crisp texture.
Conclusion
Making Jamie Oliver’s fish, chips and mushy peas at home was a bit of a game-changer for me. I had always thought this was the kind of meal best left to the professionals or the local chip shop, but once I tried it myself, I realized just how doable and enjoyable, it really is. The batter was light and crispy, the fish perfectly flaky, and the mushy peas added a refreshing zing that balanced the richness beautifully.
One of my favorite parts about this recipe is that it brings such a sense of occasion to the table. Even though it’s a casual dish by nature, when you serve it fresh and homemade, it feels like something truly special. I’ve made this for everything from weeknight comfort dinners to fun family meals, and it’s never disappointed.
I also appreciate how customizable it is. Sometimes I go classic, other times I add a twist like a bit of chili in the peas or a spiced batter. And when I have leftovers, they reheat beautifully in the oven. It’s one of those recipes that gives you room to play, without losing the heart of what makes it so iconic.
This recipe holds a place of pride in my meal planning, especially on days when I want something nostalgic that still feels homemade and full of flavor. Jamie’s approach takes the intimidation out of fish and chips, and replaces it with a sense of fun and accomplishment. If you’ve ever thought about trying your hand at this British classic, I can wholeheartedly say, go for it. You’ll be surprised how satisfying it is to make, and how quickly it becomes a favorite.
