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jamie oliver fish chips and mushy peas recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Snack
Cuisine: British
Calories: 580
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

My Tips to Make the Best Jamie Oliver Fish, Chips and Mushy Peas
  • 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