Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>Rinse the chips under cold running water then place in a large pan of salted cold water and bring to the boil over a medium heat. Cook for 4–6 minutes or until just tender, then drain well and set aside.</p> <p>Pat the fish dry, squeeze over a little lemon juice and lightly season with salt and pepper. Lightly dust the fillets with flour.</p> <p>Sift the flour, salt, baking powder and cayenne into a large bowl. Stirring continuously with a whisk, gradually add enough beer to make a thick, shiny batter (you may not need all the beer).</p> <p>In a small saucepan over a medium heat, bring just enough water to cover the peas to the boil. Add the peas and cook for 2–3 minutes until tender. Drain, reserving a little of the cooking water, and place the peas in a food processor. Add the butter, a tablespoon of the reserved cooking water, the mint and chilli and pulse until you reach the desired consistency, adding a little more cooking liquid if needed. Season to taste and keep warm.</p> <p>Heat enough oil for deep-frying in a deep-fryer or deep heavy-based saucepan, making sure it comes no more than two-thirds of the way up the saucepan, to 180°C. If you don’t have a thermometer, test with a drop of batter: it should sizzle and crisp immediately.</p> <p>Pat the chips dry with a clean tea towel or kitchen paper and gently add to the hot oil. Fry for 3–5 minutes until just starting to colour. Remove and drain well on kitchen paper.</p> <p>Dip the floured fish in the batter, making sure it is well covered. Carefully lower the fish 1 or 2 at a time into the hot oil and cook for 6–8 minutes, depending on thickness, until crisp and golden.<br /> Remove, drain on kitchen paper, season with salt and keep warm.</p> <p>Return the chips to the hot oil and fry for 3 minutes or until crisp and golden. Drain well on kitchen paper and season with salt.</p> <p>Serve the fish hot with the chips and mushy minty peas, with lemon wedges or vinegar and your favourite sauce for dipping.</p>