Traditional Fish & Chips with Mushy Peas & Tartar Sauce

Fish and chips served with mushy peas!


  • 12 oz fresh cod
  • 10 oz rooster potatoes
  • flour seasoned
  • for the batter
  • 4 oz flour
  • 2 oz corn flour
  • 2 floz soda water
  • salt to taste
  • for the tartar sauce:
  • 4 oz mayonnaise
  • 2 oz capers
  • 2 oz gerkins
  • chop gerkins and capers, mix well through mayonnaise.


  1. Cut Potatoes into wedges leaving the skin on them. Place the chipped potatoes in hot oil.
  2. Cut down heat to 180°c and fry until golden brown. Check if chips are cooked by squeezing one of the chips. If it mashes in your fingers, there cooked. It takes approx 10mins.
  3. Dip the washed and dried cod into seasonal flour and drop into Batter mix. Ease gently into hot oil in a deep saucepan or deep fat fryer for approx 5/6minutes or until golden brown.
  4. Serve with Mushy Peas in small ramekin with Tartar sauce in a small bowl and a wedge of lemon.
  5. It would be advised to cook chips first as they are easy to keep hot and cod will be cooked in half the time.


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