Fish and chips with mushy peas
Vegetable oil, for deep-frying; 6 large floury potatoes, such as King Edward, Maris Piper or Desiree, cut into chips; 4 thick cod filets, about 175g each; Flour, for dusting; salt and pepper.For the batter: 225g self-raising flour, ½tsp salt, 300ml cold lager.For the mushy peas: 350g frozen peas, 30g butter, 2tbsp single cream, salt and pepper.
1.To make the batter, sift the flour into a bowl with the salt and whisk in most of the lager. Check the consistency and add the remaining lager; it should be thick, like double cream. Chill in the refrigerator for half an hour.
2.To make the mushy peas, bring a large saucepan of lightly salted water to the boil, add the peas, bring back to the boil and cook for three minutes.
3. Drain and mash to a thick puree, then add the butter and cream and season to taste with salt and pepper. Set aside and keep warm while cooking the fish.
4. Heat the oil to 120C/250F in a thermostatically controlled deep fat fryer or in a large saucepan using a thermometer.
5. Preheat the oven to 150C/300F/Gas Mark 2. Add the chips to the oil and fry for about 8-10 minutes, until softened but not coloured. Remove from the oil, drain on kitchen paper and place in a dish in the preheated oven. Increase the temperature of the oil to 180C/350F.
6. Season the fish to taste with salt and pepper and dust lightly with a little flour.
7. Dip one fillet in the batter and coat thickly. Carefully place the fillet in the hot oil and repeat with the other fillets (you may need to do this in batches). Cook for 8-10 minutes, turning halfway through. Remove the fish from the oil, drain and keep warm.
8. Reheat the oil to 180C/350F and re-cook the chips for a further 2-3 minutes until golden brown.