Fish and Chips

Fish and Chips. Photo Credit: Unsplash

Classic Fish and Chips with Pea Purée

A new take on an immemorial Northern classic, this lighter, crispier version surprises with the delicacy and bite of the Pea Purée

Fish and Chips

Fish and Chips. Photo Credit: Unsplash

The simple classic dish of fish and chips is enhanced by the bittersweet flavoured pea puree. The triple-cooked chips are inspired by the recipe from the Fat Duck in Bray. The pea puree is a take on the Northern England-inspired mushy peas and is part of the venerable combination of fish, chips and peas. It has the flavour of peas, with an undercurrent of sweet and bitter, remarkable colour and stunning visual effect. The seasoned flour is a simple, lighter way of coating the fish, prior to deep frying, that avoids the heaviness of batter.

How to Make a Pea Purée? This Fish & Chips recipe with Pea Purée is everything you need to make it.

Fish and chips with pea puree

5 from 1 vote
Recipe by Grant Hawthorne Course: DinnerCuisine: GlobalDifficulty: Moderate


Prep time


Cooking time


Total time






  • Fish:
  • 200 g 200 x 15 portions of Icelandic Cod (alternatives: Pollack or South African line-caught Hake, South African Kingklip)

  • Pea puree:
  • 1 kg 1 Petit Pois

  • 100 g 100 Butter

  • 250 g 250 Honey

  • 200 g 200 Shallots

  • 100 ml 100 White wine Vinegar

  • 200 ml 200 Vegetable nage/stock

  • Salt and pepper to taste

  • Seasoned Flour:
  • 3 kg 3 Double Zero flour

  • 2 kg 2 Self-raising flour

  • 200 g 200 Aromat

  • 200 g 200 Garlic Salt

  • 150 g 150 Ground white pepper

  • Chips:
  • 10 Large 10 Large Maris Piper potatoes, peeled

  • Salted water with bay leaves, for par boiling

  • Rapeseed oil for deep-frying


  • Pea Puree
  • Blanch the peas in boiling salted water.
  • Refresh in an ice bath.
  • Sweat the shallots in the butter.
  • Reserve to one side and allow to cool.
  • Place all ingredients in a blender and blend at high speed for approximately 7 minutes.
  • Strain through a fine sieve.
  • When reheating the puree, add a little stock and a knob of butter and reduce till required consistency.
  • Seasoned Flour
  • Sieve the flour and seasonings together.
  • Mix well and ensure even distribution of flavours.
  • Package into airtight containers for later use.
  • Chips
  • Using the peeled Maris Pipers, cook in salted water (with a good flavouring of bay leaves) until just cooked.
  • Drain and allow to cool.
  • Cut potatoes into ‘Chunky frites’ and blanch in the oil (225F) for approximately 8-10 minutes until slightly coloured.
  • Drain on absorbent paper and allow to cool.
  • For service, cook the portion (approx 250-300g) of potatoes at 300F until crispy and golden.
  • Season with table or Maldon salt and serve immediately.
  • Fish
  • Pin bone the fillets of white fish, being careful not to damage the flesh.
  • Pat dry with a tea towel.
  • Reserve to one side in the fridge.
  • For service, place the portion of fish in the seasoned flour, and coat thoroughly. Pat gently to remove excess flour and deep fry (325F) for 4-6 minutes until cooked. Serve immediately with the chips, pea puree and garnished with fresh lime and lemon wedges.
  • The main ingredients of fish are sourced primarily for their sustainability. The serving style is simple and classic in presentation. Most guests have thoroughly enjoyed the lighter version of deep fried fish and chips and a few have been forward enough to ask for and receive the recipe for the pea puree. The wine recommendation would be a good Chardonnay with buttery overtones or a simple Sauvignon Blanc, with aromatic overtures.

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