Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 25grams butter
- 2 spring onions, finely chopped
- 300grams frozen peas
- 150grams plain flour
- 1 1/3 cup beer
- vegetable oil (for deep-frying)
- 750grams floury potatoes, peeled and cut into 1 cm thick chips
- 3/4 cup vegetable stock
- 4 cod fillets, about 175 g each, skin on
- 2tablespoons cornflour
- 1 pinch salt
- 1 lemon, wedges (to serve)
- 1 pinch pepper
Method
Step 1 of 4
Heat the butter in a small saucepan and cook the spring onions for 2 minutes until softened. Add the peas and stock and simmer for 3 minutes. Roughly mash and keep warm.
Step 2 of 4
Meanwhile beat together the flour and beer, then season well with salt and pepper.
Step 3 of 4
Fill a large, deep saucepan one-third full with oil and heat until a cube of bread browns in 30 seconds. Pat the chips dry with kitchen paper. Deep-fry in batches for 5 minutes until golden.
Step 4 of 4
Season the fish and dust with the cornflour. Dip into the batter until coated, shake off any excess and deep-fry in batches for 7 minutes, using tongs to turn the fish over. Drain on kitchen paper. Keep warm in a low oven. Increase the heat until a cube of bread browns in 15 seconds. Deep-fry the chips again in batches for 2 minutes until crisp and golden. Serve with the fish and mushy peas with lemon wedges on the side.
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