Double Beer-Battered Fish 'n' Sweet Pea Puppies


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Double Beer-Battered Fish 'n' Sweet Pea Puppies

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    Get out your British accent for this England-inspired dish! Similar to fish 'n' chips, this recipe has a crispy side of sweet pea puppies waiting to be dipped in the curry mayo. 

    Recipe Tags

    Servings and Ingredients

    Serves 10
    Curry Mayo
    ½ c. Hy-Vee sour cream
    ½ c. Hy-Vee mayonnaise
    2 tsp. Hy-Vee granulated sugar
    2 tsp. plus 1/8 tsp. curry powder, divided
    1 tsp. prepared horseradish
    1 tsp. malt vinegar
    ½ tsp. Hy-Vee garlic salt
    ½ tsp. That's Smart! onion powder
    Fish Fillets
    1 (18-oz.) pkg. frozen beer-battered fish fillets (10-ct.)
    Sweet Pea Puppies
    Hy-Vee vegetable oil, for frying; plus 2 tsp.
    1 c. Hy-Vee frozen sweet peas, thawed and drained
    1 green onion, sliced
    1 Hy-Vee large egg, separated
    ¾ c. Hy-Vee 2% reduced-fat milk, divided
    1 ⅔ c. Hy-Vee all-purpose flour, divided
    2 tsp. Hy-Vee baking powder, divided
    1 tsp. Hy-Vee salt, divided
    ¼ tsp. Hy-Vee black pepper
    ¾ c. shandy beer, such as Leinenkugel's Summer Shandy Coarse sea salt, for serving

    Things To Grab

    • Small bowl
    • Baking sheet
    • Deep-fat fryer or large heavy saucepan
    • Medium bowl
    • Electric mixer
    • Paper towels


    1. For curry mayo: Combine sour cream, mayonnaise, sugar, 2 teaspoons curry powder, horseradish, malt vinegar, garlic salt, and onion powder in a small bowl. Cover and chill until serving time. 

    2. Preheat oven to 450 degrees. Arrange fish fillets on baking sheet; bake 17 to 19 minutes total or until internal temperature reaches 165 degrees, flipping after 12 minutes. Remove from oven; cool. 

    3. Heat oil to 375 degrees in a deep-fat fryer or large heavy saucepan suitable for deep-frying. Follow instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 2 inches of oil. 

    4. For Sweet Pea Puppies: Combine sweet peas, green onion, egg yolk, and 1/4 cup milk in a medium bowl. Whisk together 2/3 cup flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a small bowl. Stir flour mixture into pea mixture. 

    5. Beat egg white with an electric mixer on high until stiff peaks form (tips stand straight); gently fold into pea mixture. Drop batter by rounded teaspoons into hot oil. Fry in batches for 5 to 7 minutes or until golden brown. Drain on paper towels. Sprinkle with remaining 1/8 teaspoon curry powder; keep warm.

    6. Whisk together remaining 1 cup flour, remaining 1-1/2 teaspoon baking powder, remaining 1/2 teaspoon salt, and black pepper in a medium bowl. Whisk in beer, remaining ½ cup milk, and remaining 2 teaspoons vegetable oil until smooth. Dip baked fish fillets in batter, turning to coat. Fry in batches 3 to 5 minutes or until crispy; drain on paper towels. Sprinkle with coarse sea salt, if desired. Serve with Sweet Pea Puppies and curry mayo. 

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen