Breaded Fish with Mushy Peas
Crisp breaded fish fillets pair with soft mashed peas and golden fries, a pub-style plate that leans on simple, well-timed cooking.
Mushy peas are nothing more than frozen peas cooked soft and mashed with butter and a little mint, but that simplicity is exactly the point. Frying the fish and fries separately keeps both properly crisp instead of steaming each other on the plate. Bring everything together at the very last minute so nothing goes soft too soon.
Ingredients
Method
Tap a number to mark a step doneHeat the vegetable oil to 325F in a large heavy pot set over medium heat on the stove.
Fry the potato fries in batches for about 5 minutes until softened but still pale, then drain and set them aside.
Boil the frozen peas in salted water for 4 minutes until very tender, then drain, reserving a splash of the cooking water.
Mash the peas roughly with the butter, mint, and a splash of the reserved water until mostly smooth but still a little chunky, and season with a pinch of the kosher salt.
Season the fish with the remaining kosher salt and the black pepper, then dredge in flour, dip in egg, and coat in panko.
Raise the oil to 375F and fry the fish for 4 to 5 minutes per side until deep golden and cooked through.
Drain the fried fish on paper towels and let it rest briefly while you finish frying the remaining potatoes.
Plunge the par-cooked fries back into the hot oil for a final 2 to 3 minutes to crisp the outsides, then lift, drain and shower them with salt.
Plate the crispy fish alongside the warm mushy peas and golden fries, with lemon wedges on the side.
Kitchen note
Keep the mashed peas warm in a covered bowl set over hot water while the fish finishes frying, since they thicken and dull in color quickly once they cool.
