Salt-and-Vinegar Fried Fish with Mushy Peas Recipe by The Potash Twins | Yummly
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Salt-and-Vinegar Fried Fish with Mushy Peas

THE POTASH TWINS(2)
Jewell Dunlap Juergensen: "Uh-mazing! So crispy and the sauce was very fresh" Read More
21Ingredients
55Minutes
780Calories
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Description

Inspired by their trip to London, the Potash Twins cook a British classic with special guest Ryan Cabrera. The three musicians can't help but improvise with an American twist in the breading.

Ingredients

US|METRIC
4 SERVINGS
  • 1 1/2 Tbsp. capers (drained, enough for 1 Tbsp. minced)
  • 1/4 cup parsley leaves (enough for 1 Tbsp. minced)
  • 2/3 cup mayonnaise
  • 1 Tbsp. sweet pickle relish
  • 1/2 tsp. Dijon mustard
  • 1 lemon (for zest and juice)
  • 2 Tbsp. extra-virgin olive oil
  • canola oil (for deep frying)
  • 1 Tbsp. salted butter
  • 1 lb. frozen peas (thawed)
  • 1 Tbsp. water
  • 1/4 cup heavy cream
  • kosher salt (throughout recipe as needed)
  • freshly ground black pepper (throughout recipe as needed)
  • 1 can Salt & Vinegar Pringles (5.5 oz., or Lays)
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. garlic powder
  • 1 cup cold beer
  • cold water (as needed)
  • 1 1/2 lb. thick cod fillets
  • 1 lemon (for serving)
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    NutritionView More

    Unlock full nutritional details with subscription

    780Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories780Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol115mg38%
    Sodium850mg35%
    Potassium1080mg31%
    Protein43g84%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate72g24%
    Dietary Fiber10g40%
    Sugars9g18%
    Vitamin A60%
    Vitamin C120%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(2)

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    Paige Barber 3 months ago
    Did not turn out well and all their shenanigans did not help. The mushy peas were the only good part the batter was tasty but it didn’t stay on the fish.
    Jewell Dunlap Juergensen 2 years ago
    Uh-mazing! So crispy and the sauce was very fresh

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