Ginger Beer Battered Fish with Chilli Minted Mushy Peas
A modern twist on a classic comfort food, featuring crispy ginger beer battered fish and spicy minted mushy peas.
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- •Cod filletsfirm
- •Saltfor seasoning
- •Black pepperfor seasoning
- •All-purpose floursieved
- •1 teaspoon Cayenne pepper
- •2 teaspoons Baking powder
- •Ginger beerfor batter
- •1 tablespoon Vegetable oilfor batter
- •1 teaspoon Olive oilfor peas
- •Butterknob, for peas
- •Shallotsfinely chopped
- •Chili
- •Garlic
- •Frozen peasblanched
- •Mint stalksfresh
- •Fresh mintchopped
- 1
Season the fish with salt and pepper. Refrigerate for 10 minutes.
10 min
- 2
Sieve the flour and add cayenne pepper, salt, pepper, and baking powder.
2 min
- 3
Mix in ginger beer and vegetable oil to form a batter with the consistency of double cream. Let it rest.
5 min
- 4
Coat the fish in seasoned flour and dip in the batter.
3 min
- 5
Fry the fish in hot oil for 3 to 5 minutes until golden and crisp. Drain on kitchen towel.
5 min
- 6
For the mushy peas, heat olive oil and butter, add shallots, chili, and garlic. Sweat them off.
5 min
- 7
Blanch peas with mint stalks in salted boiling water. Drain and add to shallots mixture.
5 min
- 8
Crush the peas and top with chopped mint.
2 min
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Pizza
Any style of pizza