Alaska Cod Fish 'N' Chips (& Mushy Peas)
This is a classic fish & chips recipe, using our Wild Alaska Cod. Recipe makes 6-8 pieces, approx 2-3 servings.
1 lb Wild Alaska Cod (2 x 8oz portions), cut into 3 or 4 strips
1 cup flour + more for dredging
1 tsp baking powder
1 1/2 tsp salt
10 oz (1 1/4 cup) - I typically use a light beer, but for a special St Patrick's Day twist, I used Guiness and it was just as delicious ☘️
1 bag of frozen organic peas
2 tsp butter
2 tbsp heavy whipping cream
For the Fish:
For the Mushy Peas (my version of the traditional preparation found in Ireland & England):
Defrost the cod and cut into strips (approx 1.5" - 2").
Mix flour, baking powder and salt in medium bowl.
Place 1/2 cup or so of flour in a separate, shallow bowl.
Add the cold beer to the flour mixture right before you're ready to cook and whisk well until combined.
Dredge the cod pieces in the plain flour and then drop in the beer/flour mixture to coat. Set aside.
Heat approx 1" of olive oil in skillet on med-high on your stovetop.
Once oil is hot, drop in the coated pieces of cod.
Let cook approx 2 min per side, turning gently until done.
For the Chips:
Preheat oven to 400 degrees.
Slice 2 russet or yukon gold potatoes into 1/2" strips, leaving the skin on.
Mix with olive oil, sea salt, pepper and chives (optional) in large bowl to coat.
Place fries in a single layer on baking sheet (I use a piece of parchment paper for easy clean up).
Bake in oven 25-30 minutes until desired crispiness, flipping with spatula halfway through.
Steam the peas for approx 6 min in steamer basket over 1" of boiling water on your stovetop. Remove from heat.
Melt butter in saucepan over medium-low heat.
Pour peas into butter and mash, using a potato masher, to desired consistency (I prefer them semi-solid).
Add the whipping cream and stir until creamy.
Add salt & pepper to taste.
Serve with beer battered fish & chips!