Rhinegeist Beer-Battered Fish & Chips with Mushy Peas

When we think about British food, no dish comes to mind more vividly than a piping up, deeply battered and fried piece of white fish, with a side of fries (or rather chips) and perhaps a generous helping of mushy peas. A teatime and seaside favorite, this quintessential UK meal is popular the world over, and every Brit you’ll meet will tell you the best fish and chips can be found in their hometown!

White fish may be flakey, but it stands up so well with this rich, thick batter. Coastal Seafoods Wild Caught Atlantic Cod is a must for this recipe, it is perfectly portioned out, and is so delicate and mild. Paired with Cascadian Farm Straight Cut Fries it is a British match made in heaven.


  1. Preheat the oven, and follow instructions on the fries bag.
  2. Set up two large bowls next to one another – pour in ½ cup of the all purpose flour in one (this will be the “dry” bowl) and pour the remaining cup into the other, followed by the baking powder, cornstarch and salt (this will be your “wet” bowl once the ale has been added).
  3. In a small pan, bring water to a rolling boil before adding the peas. Cook for 5 minutes until cooked and drain. Mash the peas with the butter before stirring in the chopped mint leaves. Set aside until ready to serve.
  4. In a deep pan, heat the oil to 350F (use a candy thermometer if one is available).
  5. While the oil is coming up to heat, whisk in the lager or ale, creating a thick, bubbling batter. Using your right hand, generously coat each filet of the in flour, before dropping into the “wet” bowl. Using your left hand, coat the floured pieces of fish as much as possible before slowly lowering the fish into the oil (tip: place one end of the fish in and gently drop the piece away from you so to avoid oil splash back).
  6. Fry the fish for 2-3 minutes, turning half way. Remove from the oil when the batter is a rich golden brown, allowing them to cool on a cooling rack.
  7. Once cooked, remove the fries from the oven and load on a plate with the peas and battered cod. (We like to have ours with lashings of tartar sauce as well as LocalFolks Food Ketchup)

Recipe Credit

Phoebe Male is a food and travel blogger based in Southwest Ohio. She moved to the US from England in 2015 and is on a mission to get the best out of the Midwest. Her love of food and travel is made clear through innovative and inviting still life photography, paired with a delightfully captivating style of writing. For more recipes and reviews, follow her on Instagram at @milkwithnosugar.