Fish 'n' Chips 'n' Peas Recipe - Authentic United Kingdom Dish

Fish 'n' Chips 'n' Peas

Fish 'n' Chips 'n' Peas Recipe - Authentic United Kingdom Dish
Region / culture: United Kingdom | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4


Fish 'n' Chips 'n' Peas
Fish 'n' Chips 'n' Peas

Fish 'n' Chips 'n' Peas is a classic British dish that consists of battered and fried fish, served with crispy chips (French fries) and mushy peas. This dish is a popular comfort food that is enjoyed by many around the world.


The origins of Fish 'n' Chips 'n' Peas can be traced back to the 19th century in England. It is believed that the dish was first served in the early 1860s by a man named Joseph Malin in London. Fish 'n' Chips quickly became a popular and affordable meal for the working class, and soon spread throughout the country.






How to prepare


  1. Preheat the oven to 500°F (260°C).
  2. In a large frying pan, heat the oil and fry the potato sticks until brown on all sides - about 13 minutes.
  3. Transfer the potatoes to a roaster pan and bake for 10 minutes.
  4. Remove from the oven and sprinkle with the salt.


  1. In a small bowl, combine the cornmeal, bread crumbs, cayenne, salt, parsley, and dill.
  2. Spread the mixture out on a large plate.
  3. Pour the milk, flour, and oil out, each onto its own large plate.
  4. Set all 4 plates side by side.
  5. Dip the fillets first into the milk and then into the flour, turning until completely covered.
  6. Next, dip the fish back into the milk, then into the bread crumb mixture and through the oil.
  7. Place the breaded cod on a baking sheet and bake for 8 minutes (you can time the fish to cook for the last 8 minutes with the chips).


  1. In a medium saucepan, bring the water to a boil and simmer the peas, salt, mint, and sugar until the peas are tender - about 3 minutes.

To serve

  1. Divide the fish and chips among 4 dinner plates.
  2. Serve this classic with a "handy" wedge of lemon (easy to squeeze), peas, and watercress.
  3. It's the combination of golden browns and vivid greens and lemon yellow that makes such a great picture.


  • Use different types of fish such as haddock or halibut.
  • Substitute the peas with a side salad or coleslaw.
  • Add a sprinkle of malt vinegar or lemon juice over the fish before serving.


  1. Helpful hints: big chips. The bigger the better! We experimented for some time with the idea that the larger the french fry the lower its fat content would be. It's simply a matter of exposed surface area

Cooking Tips & Tricks

Make sure to pat the fish fillets dry before breading them to ensure a crispy coating.

- Use a deep fryer or a heavy-bottomed pan with enough oil to fully submerge the fish for best results.

- Serve the dish immediately after cooking to enjoy it at its best.

Serving Suggestions

Serve Fish 'n' Chips 'n' Peas with tartar sauce, malt vinegar, or ketchup on the side for dipping.

Cooking Techniques

Breading and frying the fish

- Baking the chips in the oven

- Boiling the peas on the stovetop

Ingredient Substitutions

Use panko breadcrumbs instead of regular breadcrumbs for a lighter and crispier coating.

- Substitute almond milk for regular milk for a dairy-free option.

- Use sweet potatoes or parsnips instead of regular potatoes for a healthier twist on the chips.

Make Ahead Tips

You can bread the fish fillets ahead of time and refrigerate them until ready to fry.

- The chips can be par-cooked and frozen before baking for a quicker meal prep.

Presentation Ideas

Serve Fish 'n' Chips 'n' Peas on a platter lined with newspaper for a traditional touch. - Garnish with a sprinkle of chopped parsley or dill for a pop of color.

Pairing Recommendations

Pair Fish 'n' Chips 'n' Peas with a cold beer or a glass of white wine.

- Serve with a side of pickles or pickled onions for added flavor.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the oven at 350°F (180°C) until heated through, or in the microwave for a quick meal.

Nutrition Information

Calories per serving

- Approximately 500 calories per serving


- Chips: 45g

- Fish: 20g

- Peas: 15g


- Chips: 15g

- Fish: 10g

- Peas: 2g


- Chips: 5g

- Fish: 25g

- Peas: 5g

Vitamins and minerals

Chips: Vitamin C, Potassium

- Fish: Vitamin D, Omega-3 Fatty Acids

- Peas: Vitamin K, Folate


Fish: Contains fish

- Peas: May contain traces of gluten


Fish 'n' Chips 'n' Peas is a balanced meal that provides a good source of protein, carbohydrates, and essential vitamins and minerals. However, it is high in calories and fats due to the frying process.


Fish 'n' Chips 'n' Peas is a classic and comforting dish that is easy to make at home. With a crispy coating on the fish, golden brown chips, and flavorful mushy peas, this meal is sure to satisfy your cravings for a traditional British favorite. Enjoy this dish with family and friends for a delicious and satisfying meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Fish 'n' Chips 'n' Peas. It was a rainy day in London, and I had ducked into a quaint little pub to escape the downpour. The cozy atmosphere and the delicious smell of fried fish drew me in, and I found myself ordering a plate of their signature dish.

As I savored each crispy bite of fish and chips, I couldn't help but wonder how they made it taste so perfect. The waitress noticed my interest and told me that the recipe was a well-guarded secret, passed down through generations of chefs at the pub. Intrigued, I asked if there was any way I could learn the recipe, and to my surprise, she agreed to introduce me to the head chef.

The chef, a gruff but kind-hearted man named George, took me under his wing and taught me the art of making Fish 'n' Chips 'n' Peas. He showed me how to choose the freshest fish, how to batter it just right, and how to fry it to perfection. He also shared the secret to making the perfect chips - soaking them in vinegar before frying to give them that extra tangy flavor.

As I learned from George, I couldn't help but be reminded of my own grandmother, who had taught me so much about cooking when I was a young girl. She had always told me that the key to good food was love, and I could see that same passion and dedication in George's eyes as he taught me his recipe.

After weeks of practice and guidance from George, I finally mastered the art of making Fish 'n' Chips 'n' Peas. The dish was a hit with my family and friends, who couldn't get enough of the crispy fish, fluffy chips, and perfectly cooked peas. I was proud to carry on the tradition of this beloved recipe, knowing that I had learned it from a true master.

Years passed, and I continued to make Fish 'n' Chips 'n' Peas for special occasions and family gatherings. Each time I served the dish, I felt a sense of pride and nostalgia, remembering the rainy day in London when I first learned the recipe from George.

One day, as I was preparing the dish for my grandchildren, I realized that I had become the keeper of this treasured recipe. Just like George had passed it down to me, I knew that it was now my responsibility to share it with the next generation.

I gathered my grandchildren around the kitchen table and began to teach them the art of making Fish 'n' Chips 'n' Peas. As I showed them how to batter the fish and fry the chips, I could see the same excitement in their eyes that I had felt all those years ago.

As we sat down to enjoy the meal together, I felt a sense of pride and satisfaction, knowing that I had passed on a piece of my heritage to my grandchildren. The recipe for Fish 'n' Chips 'n' Peas had become more than just a dish - it was a link to the past, a connection to my grandmother, and a tradition that would live on for generations to come.

And as we savored each delicious bite of fish and chips, I knew that the love and dedication that went into making this dish would continue to bring joy and memories to my family for years to come. The recipe for Fish 'n' Chips 'n' Peas was not just a recipe - it was a legacy, one that I was proud to carry on.


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