British Fish and Chips

• 4 thick cod or haddock fillets
• For batter: 200g flour, 1 tsp baking powder, 300ml cold beer, 1 tsp salt
• 1kg Maris Piper potatoes, cut into thick chips
• Neutral oil for deep frying
• Mushy peas: 200g frozen peas, 2 tbsp butter, mint
• Malt vinegar and tartar sauce to serve

Instructions

1. 1

   Parboil chips in salted water 5 minutes. Drain and dry completely. Fry at 150°C for 5 minutes. Drain and cool.

2. 2

   Make batter: whisk flour, baking powder, and salt. Add cold beer and whisk until just combined.

3. 3

   Heat oil to 190°C. Increase chip oil to 190°C and fry until golden and crispy, 5 minutes.

4. 4

   Dip fish in batter, letting excess drip off. Fry 6-8 minutes until batter is golden and crispy.

5. 5

   Make mushy peas: simmer peas with butter and mint until soft. Mash roughly.

6. 6

   Serve fish and chips with mushy peas, malt vinegar, and tartar sauce.

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