Fish and chips first originated in the UK in the 1860s and today mushy peas are a traditional accompaniment throughout the British Isles. This burger pays homage to the classic dish and puts all the elements together in a contemporary style. There are easy ways to create unique elements to this recipe through specific types of fish, batter or crumb and with cheddar or smoked cheese. I have used crumbed hoki fillets, a deep fried potato fritter and cheddar cheese, then cut through any fatty elements with the tangy tartare sauce and mushy peas, and don’t forget your malt vinegar and chips on the side to be truly authentic.
This burger pays homage to the classic dish and puts all the elements together in a contemporary style.
- 1 ea. soft bun
- 2 crumbed fish fillets 1 tbsp tartare sauce 1 tbsp mushy peas
- 1 slice Anchor Burger Slices Iceberg lettuce, shredded 5 pickle slices
- 1 handful chips, skinny cut
- Malt vinegar on the side Lemon wedge on the side
Fry both pre-crumbed or battered fish fillets until crispy. Toast each side of the bun before building. Stack burger with mushy peas on the base, then the fish, slice of cheese, tartare sauce, pickles, iceberg lettuce and lid of the bun, giving a gentle push down.
Pair with crispy chips on the side, a wedge of lemon and some traditional malt vinegar for a perfect seaside experience.
Mushy Peas Ingredients
- 25g unsalted butter
- 400g fresh peas
- (or frozen, thawed)
- 1 small bunch tarragon leaves, finely chopped
- 1/2 lemon, juiced
- Lemon wedges to serve
Bring peas, butter, and lemon to a simmer. Mash with a potato masher and season. Mix in the tarragon and serve hot or allow to cool store for up to 3 days.
- 250ml your favorite
- 1 tbsp capers, chopped
- 1 tbsp pickled cucumbers or gherkins, chopped
- 1 tsp fresh dill, chopped
- 1/2 lemon, juiced cracked black pepper
Mix everything together and add more of anything if desired. Keep refrigerated and use within 3 days.
Exchange the tarragon with mint for a summer zing, or add a little pesto for a fancy alternative.