Woman's Day
Ingredients
Mushy peas
Method
1.Sift flour into a bowl and make a well in centre. Gradually whisk in beer to make a smooth batter. Season. Set aside 30 minutes.
2.MUSHY PEAS: Meanwhile, in a medium saucepan combine peas, butter, mint and sugar. Cook on medium heat 5-8 minutes, stirring, until tender. Discard mint. Puree peas using stick blender. Add lemon juice, season to taste and keep warm.
3.Heat oil in a large saucepan on high, until a small piece of potato sizzles as soon as it is added. Deep-fry chips for 3-5 minutes, they start to colour. Drain.
4.Dust fish in extra flour. Dip into batter, allowing excess to drain off. Deep-fry fish in 2 batches, 2-3 minutes each, until golden and crisp. Drain on paper towel.
5.Return chips to hot oil for a further 2-3 minutes, until crisp and golden. Drain. Serve fish and chips with mushy peas and lemon.
We used flathead but for an authentic English flavour try cod or monkfish. Once oil has been used for fish, store separately and use just for fish once or twice more.
Note
