Copyright Thomas Saaristo  All Rights Reserved
Fish and chips with mushy peas
The best Fish & chips with mushy peas I have ever had was in Dublin Ireland in a
restaurant that was street level, but tucked under an old church

I typically prefer an American fry with my fish & chips but these chips are more
authentic and that is what I am going for here. Authenticity also declares that the
chips are fried with the fish. The fish helps flavor the chips and the starch from the
chips fortifies the batter on the fish which helps ensure it not only stays on, but puffs
around the fish, keeping the fish cooked, but still light and moist and the batter
impossibly light, crunchy and not at all greasy

The best fish to use, and the fish they use in the UK, is Cod, a mild, flakey, white fish,
though Haddock could be substituted. Whichever you choose, just ensure it is of the
utmost freshness

Note: dried peas for Mushy peas need to soak overnight

For the Tartar sauce
1 cup Hellmanns mayonnaise
1 tablespoon chopped bread and butter pickles
1 tablespoon chopped cornichons
2 tablespoons finely chopped parsley leaves
1/2 lemon, juiced
Dash hot sauce

For the Mushy peas
1 pound dried marrowfat peas
Chicken or vegetable stock for soaking
3 cloves Roasted garlic
3 scallion tops, sliced thinly
4 tablespoons butter
4 tablespoons heavy cream
1 1/2 teaspoons House salt
1/3 teaspoon pure Peppermint extract
White peppercorns in a pepper mill

For the chips
4 large russet potatoes
Vegetable oil for frying
For the fish
2 cups flour
1 tablespoon baking powder
1 teaspoon House salt, plus more for seasoning
Black peppercorns in a pepper mill
1 large egg, lightly beaten
12 ounces club soda in a 16 ounce glass with 1/2 cup ice cubes
1/2 cup cornstarch, for dredging
Two 8 ounce cod fillets, cut in half on the a strong bias

From the Pantry
Malt vinegar, for serving


For the Tartar sauce
Combine all ingredients in a medium bowl. Cover with plastic wrap and refrigerate to
let the flavors meld

For the Mushy peas
Soak the peas in stock at room temperature overnight (8 hours)

Drain the peas from their soaking liquid, discard the liquid and add the peas to the
bowl of a food processor fitted with the metal chopping blade. Add the garlic,
scallions, butter, heavy cream, salt, freshly ground white pepper and peppermint
extract. Secure the lid of the processor and pulse in 1 second intervals 5 times. Check
the texture and process in additional 1 second intervals until the desired texture is

Move the Mushy peas to a bowl set over a pan of simmering water. Heat the peas
gently, stirring occasionally, until heated through. Taste for seasonings

For the chips
Heat 3 inches of the oil in a deep fryer to 325 degrees Fahrenheit; alternately, heat
3-inches of oil in a deep pot

Peel the potatoes and cut them into chips, about the size of your largest finger. Put
the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or
fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to
a platter lined with paper towels or brown paper bags

Crank the oil temperature up to 375 degrees Fahrenheit

For the fish
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour
in the soda water (without the ice) and whisk to a smooth batter. Spread the
cornstarch on a plate. Dredge the fish pieces in the cornstarch and then dip them into
the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil.
Carefully wave the battered fish into the bubbling oil before dropping them in on top
of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown

Remove the basket and drain the fish and chips on paper towels or brown paper bags
and season lightly with salt

Serve Fish and chips with mushy peas with Tartar sauce and Malt vinegar