Beer Battered Fish, Chips & Mushy Peas

Cooking time: 45 mins

SERVES: Serves 2

Ingredients

-2/3 CHIPPER potatoes.
-1.5L Sunflower Oil.

-2 boneless skinless fillets of cod.
-1 Lemon.
-200g plain flour. (A little more for dusting)
-5g baking soda.
-75g Cider.
-75g soda water.

-200g frozen peas.
-25g Unsalted butter.
-1 Shallot. Sliced.
-1 Preserved Lemon. Diced.
-10g parsley. Chopped.
-10g Mint. Chopped.
-60g double cream.
-Salt &Pepper.

Method

-Cut your Potatoes into chips then place in a pan and fill with cold water, wash the chips off and fill the pan again.
-Season your water with salt and pepper then bring to the boil and simmer for 10 minutes.
- gently lift the chips onto the wire rack for 30 minutes.
-preheat your oil to 170ºc and then fry the chips for 5 minutes or until crisp & golden. Season some more and set aside.

-Season the fish with the salt, pepper & lemon zest. Dust with a little flour and leave to one side.
-Mix the dry ingredients (Flour, baking soda, salt, pepper) together then slowly whisk in the cider and soda water until combined.
-dip the fish into the batter and fry in the chip oil at 185ºc for 4 -6 minutes.

-blitz your peas in a food processor Until crushed.
-In a medium pan sweat off your shallot. Add the cream and reduce by half.
-the peas are next to add to the pot. Heat them through and season with the salt and pepper.
-Finally stir in the lemon and herbs then Serve.