Centenary Beer & Vodka Battered Fish & Chips with Pea Purée


There are few things in life that compare to classic British fish & chips. Add some finesse with this creative batter recipe, triple cooked chips and a vibrant pea purée. 

  1. For the chips, wash and peel the potatoes then cut into 1.5cm thick chips.
  2. In a bowl, run the chips under cold water for 2-3 minutes to rinse off the starch then drain.
  3. Boil a large pan of salted water, add the chips and simmer until the potato has almost broken up.
  4. Using a slotted spoon, remove the potatoes from the water and place on a wire rack. Set aside to cool then refrigerate until cold.
  5. Pour enough oil to cover the chips in a deep-fat fryer (or large sauté pan) then heat to 130°C.
  6. Add the chips and cook until they are slightly coloured. Remove and drain off excess fat using the wire rack. Allow to cool, then return to fridge until cold.
  7. Reheat the oil to 190°C, add the chips and cook until golden brown. Drain well and season with salt.
  8. For the fish batter, add the plain flour, rice flour and baking powder in a mixing bowl.
  9. Put the honey and vodka in a jug, mix well then pour into the flour to create a batter mix.
  10. Open the lager and slowly pour in until fully combined in the batter. It’s important you don’t open the lager early as you need to retain the bubbles.
  11. Put the batter into the fridge.
  12. In a large pan, add enough groundnut oil to cover the fish and heat to 220°C.
  13. Rinse and pat the turbot fillets dry. Dust lightly with rice flour to ensure the batter sticks.
  14. Dip each fillet into the batter then when it’s fully coated, lower into the hot oil.
  15. As the fish fries, add a little batter over the top, to give it a crusty exterior.
  16. When it’s a light, golden brown, turn it over and drizzle more batter on the other side. Cook for another minute until the colour is a deeper golden brown.
  17. Drain on a wire rack or paper towels. Repeat with the remaining fillets.
  18. For the pea purée, bring a large pan of water to the boil.
  19. Add the peas, salt and mint then simmer for 5 minutes until the peas are tender.
  20. Drain the peas, add them to a blender with the mint and purée until you have a smooth paste.
  21. Season with salt and pepper to taste. Add a knob of butter for extra richness.
  22. Plate up your fish, chips and pea purée then dig in the old-fashioned way!



Prep time: 20 Minutes

Cook time: 1 Hour 15 Minutes

Serves: 4

  • For The Battered Fish:

  • 200g plain flour

  • 200g white rice flour

  • 1 tsp baking powder

  • 1 tbsp honey

  • 300ml vodka

  • 300ml lager

  • 2-3 sunflower oil

  • 4 large turbot fillets

  • Sea salt, to season

  • Black pepper, to season

  • 4 lemon wedges, for serving

  • For The Triple Cooked Chips:

  • 1.2kg Maris Piper potatoes

  • 2-3 litres groundnut oil

  • Sea salt

  • For The Pea Purée:

  • 450ml water

  • 300g frozen peas

  • Handful of mint

  • Sea Salt

  • Squeeze of fresh lemon