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.


  • Cut Potatoes into wedges leaving the skin on them. Place the chipped potatoes in hot oil.
  • 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.
  • 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.
  • Serve with Mushy Peas in small ramekin with Tartar sauce in a small bowl and a wedge of lemon.
  • 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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