Beer Battered Fish & Chips, Home-made Mushy Peas & Boatman Tartare Sauce Recipe

Prep and blanch potatoes

Peel (optional) and cut potatoes into 1/2–3/4-inch thick chips. Rinse cut potatoes under cold water until water runs clear to remove surface starch. Place chips in a large bowl of cold water with 1 tablespoon white vinegar and soak for 20–30 minutes (or up to 2 hours refrigerated) to firm the exterior.

Dry and fry (first fry)

Drain and thoroughly dry potatoes with a kitchen towel. Heat neutral oil in a deep heavy pot or deep fryer to 300°F (150°C). Fry chips in batches for 5–7 minutes until tender but not colored. Remove to a paper towel-lined tray and let rest 10 minutes.

Crisp finish (second fry)

Increase oil temperature to 375°F (190°C). Fry the par-cooked chips in batches for 2–4 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tablespoon salt while hot. Keep warm in a low oven (200°F/95°C) while you fry the fish.

Soak (if using dried marrowfat peas)

Place 1 cup dried marrowfat peas in a bowl and cover with 3 cups cold water and 1/4 tsp baking soda. Soak 6–8 hours or overnight. If using split green peas, a shorter soak (1–2 hours) or none is acceptable. Drain and rinse before cooking.

Cook peas

Place soaked and drained peas in a saucepan with 2–3 cups fresh water (enough to cover by about 1 inch). Bring to a gentle boil, then reduce heat and simmer, partially covered, for 25–40 minutes until peas are very tender and breaking apart. Add more water if needed to maintain loose saucy consistency.

Mash and finish

Drain excess liquid leaving a little for texture. Add 1 tablespoon unsalted butter, chopped mint (if using), and season with salt and pepper to taste. Lightly mash with a potato masher or fork to reach a coarse, slightly chunky mushy peas texture. Keep warm until serving.

Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped cornichons, 1 teaspoon chopped capers, 1 teaspoon minced shallot, 1 teaspoon fresh lemon juice, 1 tablespoon chopped parsley and 1/2 teaspoon Dijon mustard in a small bowl. Stir until well combined. Season with salt and black pepper to taste. Chill for at least 15 minutes to allow flavors to marry.

Prep fish

Pat fish fillets dry with paper towels and season lightly with salt and a little black pepper on both sides. Dust each fillet lightly in the 1/2 cup all-purpose flour (for dusting) to help the batter adhere, shaking off excess.

Make batter

In a bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch and 1 teaspoon baking powder with 1 teaspoon salt and 1/2 teaspoon black pepper. Gradually whisk in 12 fl oz cold lager beer and 2 fl oz cold sparkling water until the batter is smooth, thick enough to coat the back of a spoon but still pourable. Keep batter cold (place bowl over ice) and do not overmix; a few small lumps are fine.

Heat oil

Heat vegetable oil in a deep fryer or deep pot to 350°F (175°C). Use enough oil to fully submerge fillets (about 3–4 inches deep).

Batter and fry

Working in batches (do not overcrowd), dip each floured fillet into the batter, allowing excess to drip off, then gently lower into hot oil. Fry 4–6 minutes until the batter is puffed and deep golden brown and fish registers 145°F (63°C) or flakes easily. Remove to a wire rack set over a tray to drain and keep warm in the oven at 200°F (95°C) while remaining batches cook.

Safety and tips

Maintain oil temperature between 340–360°F; if oil cools, batter will absorb oil and become soggy. Use a thermometer for accuracy. Do not reuse batter once it has been in contact with raw fish.

Plate warm chips alongside a battered fish fillet. Add a generous spoonful of mushy peas and a small bowl or dollop of Boatman tartare sauce. Garnish with lemon wedges and offer malt vinegar at the table. Serve immediately while fish is crisp.