Fish and Chips with Mushy Peas

• 900 g Yukon Gold potato
• 1.5 liters Sunflower oil
• 450 g Frozen peas
• 40 g Butter
• 10 g Fresh mint
• 180 g Plain flour
• 2 tsp Baking powder
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 250 ml Lager beer, well chilled
• 600 g White fish fillet, skinless
• 60 ml Malt vinegar
• 1 medium Lemon

1. Peel the potatoes and cut into thick chips, about 1.5 cm. Rinse under cold water until the water runs clearer, then pat very dry. Heat the sunflower oil in a large pot to 140°C (285°F).
2. Fry the chips in 2 batches for 8 to 10 minutes each, until pale and softened but not coloured. Lift out with tongs and let them drain while you bring the oil up to 180°C (355°F). Keep the oil on the heat.
3. Meanwhile, simmer the frozen peas in a saucepan with a splash of water for 4 to 5 minutes until tender. Drain well, then stir in the butter, most of the mint, and a pinch of the fine sea salt and black pepper. Mash roughly so they are spoonable but still textured, then cover to keep warm.
4. In a mixing bowl, whisk together the plain flour, baking powder, remaining fine sea salt and remaining black pepper. Whisk in the chilled lager beer until you have a smooth batter the consistency of double cream. Cut the fish into 4 portions and pat dry.
5. When the oil reaches 180°C (355°F), fry the chips again for 4 to 6 minutes until deep golden and crisp, then lift out and drain. Dip each piece of fish into the batter, let the excess drip off, then lower into the oil. Fry for 4 to 6 minutes, turning once, until crisp and golden and the fish flakes easily.
6. Finely chop the remaining mint and stir it through the peas. Cut the lemon into wedges. Serve the fish and chips with mushy peas, with malt vinegar and lemon for squeezing.

Made this recipe? Rate it — a comment is optional.