Mushy peas with White Ale battered fish & chips deluxe

Main, serves 2

The fresh and fatty flavours of the fish and peas go well with Lowlander White Ale.
Nav_Lowlander Botanical Beers_Recipe_Foodpairing_White Ale_mush peas fish and chips


  • 250 gr peas (frozen)
  • 60 gr of butter
  • 30 ml of water
  • 1 sprig of mint, the leaves chopped
  • Salt and pepper
  • 55 gr of flour
  • 55 gr of corn-starch
  • 1 tsp baking soda
  • 80 ml Lowlander white ale
  • 80 ml of sparkling water
  • 2 pieces of firm white fish of 150 grams
  • 300 gr of fries
  • 1 L of vegetable oil to fry


  1. Mix the flour with the corn-starch and baking soda and add some salt and pepper. Keep 2 tablespoons for later use.
  2. Add Lowlander White Ale and the sparkling water while stirring. Stir until you have a nice smooth batter. Cover the batter and set aside it in the fridge for half an hour to an hour.
  3. Meanwhile, make the mushy peas by heating the peas with half the butter and the water in a pan.
  4. Let the peas soften in about 10 minutes while stirring and mash the peas to a rough puree.
  5. Remove the pan from the heat and stir in the rest of the butter and mint leaves. Season with salt and pepper.
  6. Heat the oil in a pan to 180 degrees  (or use a deep fryer).
  7. Put the rest of the flour on a plate and cover both sided of the fish in flour. Beat off any excess flour.
  8. Cover the entire filet of fish with the beer batter. Fry the fillets in the oil until they are golden brown, drain on a paper towel.
  9. Fry the chips in the oil until golden brown and serve with the fish and mushy peas.

Of course, this fish & chips deluxe is washed down with a cold glass of Lowlander White Ale.