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This icon means that this recipe is a fish- or seafood-based dish. Oily and white fish, shellfish and other seafood The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Fish and chips

Mashed peas


Total: 50 min


20 min


30 min

4.333333 0 5 18



4 servings
  • 200 g haddock fillet
  • 200 g potato
  • 400 g Frozen green peas
  • 250 mL (1 cup) sourdough flour
  • 1.85 L (7 ¼ cup) Beer
  • 10 mL (2 teaspoon) Wine vinegar
  • 1 teaspoon Mustard
  • 500 mL (2 cup) cooking oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 75 mL (5 tablespoon) Olive oil


  • Preheat the oven to 300 °F.
  • Wash the lettuce, pluck off the leaves and dry.
  • In a salad bowl, mix 1 tablespoon of olive oil, 1 teaspoon of vinegar and 1 teaspoon of mustard. Season with salt and pepper.
  • Add the lettuce leaves and mix well. Set aside.
  • Peel the potatoes and cut into chips.
  • Wash well and wipe in a towel.
  • Fry the chips for 10 minutes in the deep fryer.
  • Drain and set aside on a paper towel.
  • On a plate, season the fish with salt and pepper and flour it lightly.
  • In a salad bowl, mix the flour with the beer and a pinch of salt to obtain a batter.
  • Soak the 2 fish fillets in the batter and fry for 8 to 10 minutes until golden.
  • Drain on a paper towel and keep in a warm place.
  • Return the chips for 2-3 minutes in the frying oil. Drain.
  • Blend the peas coarsely with the cream and butter. Add salt and pepper.
  • Serve the fish and chips hot along with mashed peas.

Recipe tips

  • Avoid including several fat foods in the same meal.