Beer-battered fish and chips with mushy peas

Ingredients

Chips

• 1 kg Maris Piper potatoes, cut into thick chips
• 1.5 litres sunflower oil, for frying

Batter

• 150 g plain flour
• 50 g cornflour
• 1 tsp baking powder
• ½ tsp salt
• 200 ml ice-cold lager
• 1 egg white, lightly beaten

Fish

• 4 cod fillets (180 g each), skin off
• 60 g plain flour, for dusting
• Salt + white pepper

Mushy peas

• 500 g frozen peas
• 30 g butter
• 2 tbsp double cream
• 1 tbsp fresh mint, chopped
• Salt + black pepper

Method

1. Chips — blanch. Heat oil to 140°C. Fry chips 6-7 minutes until soft but not coloured. Drain on a rack.
2. Batter. Whisk flour, cornflour, baking powder, salt. Add cold lager and egg white. Whisk to a smooth, thick batter. Rest 15 minutes.
3. Fish. Pat cod very dry. Season. Dust lightly in flour.
4. Chips — finish. Crank oil to 180°C. Fry chips again 4-5 minutes until golden and crisp. Drain, salt.
5. Mushy peas. Boil peas 3 minutes. Drain. Mash roughly with butter, cream, mint. Season.
6. Batter + fry. Dip a floured fillet into batter, coat well. Lower into 180°C oil. Fry 6-7 minutes, turning, until crisp and golden. Drain on a rack.
7. Serve. Pile of chips, fish alongside, mushy peas, lemon wedges, and a sprinkle of salt.

Tips

• Cold beer in the batter. Room-temp = no fizz, no crunch.
• Twice-cook the chips. Blanch at 140°C, finish at 180°C. Fluffy inside, crisp outside.
• Dry the cod thoroughly with kitchen paper. Wet fish = sad batter that slides off.