For the fish:
Vegetable oil, for
4 x 180g pieces skinless fish
2 tsp baking powder
300g plain flour
400ml very chilled beer or ice cold sparkling water
Freshly ground sea salt
For the minted peas:
350g frozen peas
4 tbsp double cream
1 tbsp fresh mint, chopped or 2/3 tsp mint concentrate
Sea salt and black pepper
In a bowl, stir the baking powder into the flour and season with sea salt, quickly whisk in the cold beer or sparkling water until you have a thick paste. This needs to be done just before you cook the fish.
To make the minted mushy peas; bring a pan of salted water to the boil and add the frozen peas, cook gently for 3 minutes or until tender. Drain the peas and transfer to a blender, add the cream, butter, mint and season with sea salt and black pepper. Blend the ingredients together but retain a thick texture with small pieces of peas, place in a small saucepan.
Place the bowl near to where you will be cooking the fish and have a plate lined with kitchen paper to hand.
Heat the oil in a large pan or deep fat fryer to approximately 185°. Dip the fish into the batter and carefully lower into the oil, make sure it doesn’t stick. Cook the fish, one or two pieces at a time, repeat this process, don’t overcrowd the pan.
Cook the fish for 4-6 minutes each, until crisp and golden. Make sure you keep an eye on it, to ensure it doesn’t stick. Lift from the oil and drain on kitchen paper
Reheat the minted peas and serve with the fish, chunky chips, lemon wedges, tartare sauce and vinegar.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)