Ingredients

  • 1.35 kg Maris Piper potatoes. peeled and cut into chips
  • 2 tbsp olive oil
  • 225 g self-raising flour, plus extra for dusting
  • A pinch of salt
  • 280 ml lager, straight from the fridge
  • Sunflower oil for deep frying
  • 4 x 180g thick skinless and boneless cod fillets
  • 2 lemons, cut into wedges, to serve
  • 500 g frozen peas
  • 6 mint leaves, chopped
  • 4 tbsp half-fat crème fraîche

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Line a large baking tray with baking parchment.

  2. 2

    Place the chips on the tray and toss with the olive oil. Season with salt and cook in the oven for 40 minutes, turning once, until crisp and golden.

  3. 3

    Meanwhile, sift the flour and salt into a large bowl. Whisk in the lager until you have a smooth, lump-free batter with the consistency of double cream – it should be thick enough to coat the back of a wooden spoon.

  4. 4

    Pour enough sunflower oil into a large, deep and heavy pan to come halfway up the sides. Heat over a medium heat until a cube of bread sizzles and crisps up within 30 seconds of being dropped into the oil.

  5. 5

    Season the fish fillets with salt and freshly ground black pepper and dust lightly with flour. Dip 2 fillets into the batter, shaking off any excess. Using tongs, carefully lower the fillets into the hot oil and cook for 2-3 minutes on each side, until crisp, golden and cooked through. Drain on kitchen paper and keep warm. Repeat with the remaining 2 fillets.

  6. 6

    Meanwhile, place the peas in a pan of boiling water and simmer for 2-3 minutes over a medium heat. Drain, reserving 2 tablespoons of the cooking water. Stir the mint, crème fraîche and reserved water into the peas. Crush with a fork and season to taste with freshly ground black pepper. Serve with the fish and chips, with lemon wedges on the side.

Nutritional Details

Each serving provides
  • Energy 4698kj 1122kcal 56%
  • Fat 53.6g 77%
  • Saturates 7.9g 40%
  • Sugars 5.2g 6%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 657kj/157kcal

Each serving provides

13.6g carbohydrate 1.9g fibre 7.2g protein

 
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