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London Pride Battered Cod with Mushy Pea ‘Mayonnaise’

The British classic of Fish and Chips doesn't get better than in this recipe served at Marcus Wareing's Gilbert Scott restaurant. London Pride is a rich ale that is the perfect addition to the batter.


We have served this dish at the restaurant since we opened. We set out to make it slightly different from the norm, so instead of serving mushy peas, mayonnaise and vinegar with the fish and chips, we combined all three accompaniments in one. London Pride is a rich ale that is the perfect addition to the batter.

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2 tbsp rock salt
4 x 150g pieces of cod fillet
oil for deep frying
For the ‘Mayonnaise’:
1 x 300g tin Harry Ramsden’s mushy peas
100ml light olive oil
2 tbsp Chardonnay vinegar
½ tsp salt
For the batter:
50g cornflour
100g plain flour
½ tsp salt
250ml London Pride lager

Essential kit

You will need a deep-fat fryer.


To make the ‘mayonnaise’, put the mushy peas in a blender and blitz until smooth, then gradually blend in the oil. Finish with the vinegar and salt. Set aside.

Sprinkle the rock salt over the cod and leave for about 10 minutes, then rinse off and pat dry.

Make the batter while the cod is being salted. Sift the cornflour, plain flour and salt into a bowl and whisk in enough beer to make a thick batter.

Heat oil in a deep-fat fryer to 165°C. Taking one piece at a time, coat the fish generously in the batter, then fry until golden on both sides and cooked through (use a skewer to check that the centre of the fish is hot). Drain on kitchen paper.

Serve hot with the ‘mayonnaise’ and chunky chips.

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