Jamie Oliver Fish And Chips With Mushy Peas Recipe [Tips & Tricks]

When I was a kid, Friday nights meant one thing – fish and chips. My dad would wrap it in newspaper, steaming hot, crispy, golden, and it felt like the best thing in the world. That comforting crunch of the batter, the soft chips soaked in vinegar, and those green mushy peas my sister always hated but I secretly loved.

Fast forward a few years and I stumbled across Jamie Oliver’s version. It wasn’t just nostalgic. It was smart. Simple. Full of love and great ingredients. And it reminded me why this dish is more than just takeaway food. It’s British soul on a plate.

If you’re ready to make fish and chips the Jamie way – with real crunch, creamy peas, and zero sogginess – you’re in the right place.

Jamie Oliver’s Fish And Chips With Mushy Peas Recipe

The beauty of Jamie’s version? It keeps all the heart of the classic but cleans it up just a bit. Still indulgent. Still crispy. But with fresher flavors and thoughtful touches.

He uses sustainable fish. Hand-cut chips. And those mushy peas? They’re not from a can. They’re zesty, fresh, and bright – the kind of thing you want a second scoop of.

This recipe feels homey and gourmet at the same time. Like something your gran and your trendy London friend could both love.

Ingredients Needed

Let’s break down everything you need to make this feel-good classic.

For The Fish

• 4 fresh white fish fillets (cod or haddock are perfect)
• 1 cup plain flour (plus extra for dusting)
• 1 teaspoon baking powder
• 1 cup cold sparkling water (yes, the bubbles matter)
• Salt and pepper
• Vegetable oil (for frying)

For The Chips

• 4 large Maris Piper potatoes (or russets)
• A splash of malt vinegar
• Sea salt

For The Mushy Peas

• 2 cups frozen peas
• 1 small bunch of fresh mint
• 1 knob of butter
• 1 squeeze of lemon juice
• Salt and pepper

Optional (but Worth It)

• Tartar sauce
• Pickled onions
• Lemon wedges for serving

You probably have half of this in your kitchen already. The rest? A quick trip to the shop.

How To Make Jamie Oliver’s Fish And Chips With Mushy Peas

Let me walk you through how I do this in my own kitchen. No stress. No complicated steps. Just good food.

Prep The Chips

• Peel and cut the potatoes into thick chips.
• Rinse under cold water to remove starch.
• Boil in salted water for 3-5 minutes until just soft.
• Drain and let them steam dry.
• Heat oil in a large pan or fryer to 180°C (350°F).
• Fry chips in batches until golden and crisp.
• Drain on paper towels and toss with sea salt.

Make The Mushy Peas

• Boil peas with mint for about 4-5 minutes.
• Drain and discard the mint.
• Add butter, lemon juice, salt, and pepper.
• Mash roughly with a fork or blend briefly for a smoother version.

I like mine chunky – more texture, more personality.

Fry The Fish

• Mix flour, baking powder, and sparkling water into a smooth batter.
• Season fish and lightly dust with flour (this helps the batter stick).
• Dip into batter and carefully place into hot oil.
• Fry for 4-5 minutes until golden and crispy.
• Let rest on paper towels.

Serve It Up

• Pile the chips and fish high.
• Add a scoop of mushy peas.
• Wedge of lemon. Maybe some tartar sauce.
• Stand back and admire your work.

Ingredient Science Spotlight

Food is more fun when you know the why. Jamie’s choices aren’t random – here’s what’s happening on a science level.

• Sparkling Water in Batter: The bubbles create a lighter texture. They expand when fried, giving that golden crunch without heaviness.
• Baking Powder: Reacts with the liquid to puff up the batter. It’s your secret to pub-style fish.
• Maris Piper Potatoes: High in starch. Low in moisture. Perfect for that crispy outside and fluffy center.
• Mint in Peas: Adds freshness. Balances out the richness of the fish and chips.
• Lemon Juice: A splash of acid brightens everything. It cuts through the grease beautifully.

These aren’t just ingredients. They’re tools. Each one brings something important to the plate.

Expert Tips

You know those tiny things chefs do that change everything? Here’s how to level up your game:

• Double fry your chips. First to cook them through. Second to make them shatteringly crisp.
• Keep the oil hot. Cold oil = soggy batter. Use a thermometer or drop a bread cube in. If it sizzles right away, you’re good.
• Use cold batter. Keeps it airy. Pop it in the fridge for 10 minutes before dipping.
• Rest fried fish on a rack. Paper towels work, but a wire rack keeps it extra crispy.
• Don’t skip the lemon. That brightness is essential. It’s the final exclamation point.

Recipe Variations

There’s nothing wrong with a classic. But if you like to play in the kitchen like I do, try one of these spins:

Healthier Take

• Bake the fish instead of frying
• Use sweet potato chips
• Swap batter for panko breadcrumbs

Spicy Twist

• Add paprika or cayenne to the batter
• Mix chili flakes into your peas

Fancy Night-In

• Use salmon or seabass
• Add crushed peas with crème fraîche
• Serve with aioli instead of tartar sauce

Gluten-Free Version

• Use gluten-free flour and baking powder
• Make sure your sparkling water doesn’t have additives

One recipe, a hundred paths. Make it yours.

Final Words

The first time I made this recipe, I didn’t expect much. Fish and chips is fish and chips, right? Wrong. Jamie’s version was nostalgic but somehow better. The texture. The flavor. The way the peas weren’t just an afterthought.

This dish reminds me why I love cooking. It brings people together. It tells a story. It’s humble and proud all at once.

And best of all? You don’t need to be a pro chef to nail it. Just a bit of patience. Good ingredients. And maybe some music playing while you fry.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Fish And Chips With Mushy Peas?

You’ll need fish fillets (like cod or haddock), potatoes for the chips, flour, baking powder, water, salt, and for the mushy peas, frozen peas, butter, and mint.

How Do I Make The Batter For The Fish?

Mix flour, baking powder, salt, and cold water to make a thick batter. It should coat the fish well but not be too runny.

Can I Use Any Type Of Fish For The Recipe?

Yes! Cod, haddock, or pollock are best for crispy, flaky results, but you can try others like whiting too.

How Do I Make Perfect Chips Like Jamie Oliver?

Peel and cut your potatoes into thick chips. Parboil them first, then fry twice-once at a lower temp to cook them through, then at a higher temp for crispiness.

What’s The Trick To Making Mushy Peas?

Boil the peas until soft, then mash them with butter, mint, and a bit of salt for a creamy, flavorful side.

Can I Make This Dish Gluten-free?

Yes! Just use a gluten-free flour blend for the batter and check your chips for any hidden gluten.

How Long Does It Take To Make This Dish?

The whole dish should take about 40 minutes-around 10 minutes for prep and 30 for cooking.

Can I Make The Mushy Peas Ahead Of Time?

Yes, you can! Make them a few hours ahead and reheat gently on the stove or in the microwave.

What Oil Should I Use For Frying The Fish And Chips?

Vegetable oil or sunflower oil works best for frying. They’re neutral in flavor and have a high smoke point.

What Can I Serve With This Dish Besides Mushy Peas?

You can add a side of tartar sauce, pickled onions, or a lemon wedge for extra flavor.