Boujee Fish & Chips Boujee Booze

Boujee Fish & Chips

Boujee Fish & Chips
British classic recipe but we do love it over here too. Possibly the only thing British my Dad wouldn't moan about.
My missus would destroy a bowl of mushy peas in a heartbeat to go alongside. It cannot be served without mushy peas. We take it to a level that might sound weird and love a cheesy mushy pea. Call us weird or wrong but don’t knock it til you try it. Then call us weird or wrong, we won’t really care. 
Serves 4


  • 90g flour
  • 55g corn flour
  • 1 tsp baking powder
  • 80ml pale ale
  • 80ml sparkling water
  • 4 x 200g fish fillets (Cod, pollock,haddock, whiting)
  • 1kg spuds peeled
  • 1 litre oil for frying or a deep fat fryer baby (Get yourselves a deep fat fryer)
  • 2 tbsp butter
  • ½ tsp thyme leaves
  • ½ tsp rosemary
  • 60ml milk
  • 100g Parmesan
  • 1 can peas/froze peas can work also


  1. Set aside 25g flour in a bowl.
  2. In a large mixing bowl, plonk in the rest of the flour, cornstarch and baking powder.
  3. Season it well with salt and pepper, believe me don't be shy.
  4. While whisking like mad, slowly add your beer and then the sparkling water.
  5. Keep mixing until you have a nice smooth, thick batter.
  6. Cover that sucker and leave to refrigerate for 1 hour.
  7. Slice your spuds into chip slices.
  8. Lob them into a pot of cold salted water.
  9. Bring to the boil for 5 minutes.
  10. Drain and dry with kitchen roll.
  11. Pat dry your fish with kitchen roll.
  12. Season with some salt.
  13. Heat your deep fat fryer to 180c or heat your oil in a pan, needs to be deep enough for the fish!
  14. Use the bread trick to test the temp, if you haven't seen us mention it before google it!!
  15. Lob the chips in the pan, in handful batches, and cook for about 3 minutes.
  16. Remove and drain on kitchen roll.
  17. Toss your fish in the flour you put aside at the start.
  18. Cover each fillet and toss of the excess.
  19. Dip each piece into your batter now and coat very well.
  20. Carefully lower each piece into your oil.
  21. They will need to fry for 8-10 minutes.
  22. Turn the fish every 2 minutes anyway.
  23. Should be very crisp and a golden colour.
  24. Remove and drain again on kitchen roll.
  25. Cover with parchment paper.
  26. Grab a pot.
  27. Over medium high heat, lob in your butter, thyme, rosemary, milk and cheese.
  28. Bring to a simmer.
  29. Stir in your peas slowly.
  30. Simmer until the cheese has melted and the sauce is hot.
  31. You do not want them to be watery at all.
  32. Begin to mush and bash the peas as you stir until you are happy with the consistency.
  33. Meanwhile.
  34. Heat the oil slightly to 200c.
  35. Grab your set aside chips.
  36. Cook in batches again for 5 minutes each.
  37. Remove and drain again on kitchen roll.
  38. Serve it up with the peas in a ramekin if you like or the whole thing wrapped in a newspaper.
  39. It will be delicious either way.