Recipe Index

Ingredients

• 2 large potatoes, peeled and cut into ¾-inch chips
• Rapeseed oil, for frying
• Flaky sea salt
• 5½ oz frozen peas, defrosted
• ½ oz unsalted butter
• Salt and freshly ground black pepper
• 2½ oz plain flour, plus ½ oz extra for dusting
• 1 oz cornflour
• 5 fl oz lager
• 2 cod fillets (6 oz each)
• ½ lemon, cut into wedges, to serve

Method

1. Put the potato chips in a pan of salted water, bring to a boil, and cook for 5 to 8 minutes until three-quarters tender, then drain well and shake the colander to roughen the edges.
2. Heat rapeseed oil in a deep fryer or large heavy pan to 350°F and fry the chips for 3 to 4 minutes until golden and crisp, then drain on paper, sprinkle with flaky sea salt, and keep them warm.
3. Pulse the defrosted peas in a blender or small food processor until broken up but not smooth, then warm them through in a pan with the butter for 2 to 3 minutes and season with salt and black pepper.
4. Whisk the plain flour, cornflour, and a pinch of salt together in a bowl, then whisk in the lager to make a smooth batter.
5. Dust each cod fillet in the extra flour, shake off the excess, and dip it through the batter until fully coated.
6. Lower the battered fish into the hot oil and fry for 3 to 4 minutes on each side until the batter is crisp and deep golden, then drain on paper and season with flaky sea salt.
7. Serve the fish straight away with the chips, crushed peas, and lemon wedges alongside.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data