Traditional fish and chips with a side of mushy peas. Yummy!!! Traditional fish and chips

Print Recipe. Soak the peas overnight in cold water, drain, pop into a pan and cover in water. Add the bicarb, bring to the boil and then simmer for 40 minutes. Season. Bring a deep fat fryer to 180c. Whisk together the flour, salt, sugar, yeast, vinegar and beer. Dip the cod in, cover completely, and then fry for 3 to 4 minutes. Drain and season.. Juice 1/2 lemon until you have 1 tablespoon. Melt 4 tablespoons unsalted butter in a large saucepan over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 5 minutes. Add 2 (10-ounce) packages frozen green peas. Cook, stirring occasionally, until the peas are thawed, 3 to 5 minutes.

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1. For the mushy peas, dissolve bicarbonate of soda in 200ml of water, add the peas cover with 4 inches of water above the peas. Soak for 24 hours. 10 2/3 oz of marrowfat peas. 1 1/4 oz of bicarbonate of soda. 2. Rinse well, cover with fresh water 3 inches above the peas, bring to the boil and simmer for 20 minutes.. To make the chips, preheat the oven to 210C/200C Fan/Gas 7 and heat a baking tray in the oven. Cut the potatoes into roughly 1cm/½in thick chips. Transfer to a large saucepan and cover with cold.