INGREDIENTS:
• 175g (6 oz) cod or haddock fillets per person
• Seasoned flour for coating
• 750g (1½ lb) large old season, floury potatoes, peeled and cut into chips
• Pork dripping for frying

For the batter:
• 330 ml (11 fl oz) bottle lager beer
• 1½ oz (40g) fresh yeast
• 4 oz (125g) flour
• A good pinch of salt

For the mushy peas:
• 30 ml olive oil
• 1 bunch green onions, chopped
• 0.5g fresh mint, chopped
• 455g frozen green peas, thawed
• 30g butter
• Salt and black pepper to taste

METHOD:
• Preheat the oil to 185ºC/360ºF. Make the batter by whisking the lager and yeast until smooth, then whisk in the flour little by little until the consistency of thick cream is achieved. Season with salt and allow to rest in a warm place for about an hour. As the yeast gets to work the batter will bubble up.
• Flour the fish and dip in the batter to ensure a good coating. Carefully put the fish into the fat and cook for about 6 - 10 minutes depending on the thickness. The batter should be a deep golden colour. Remove from the fat, drain well on paper towels and keep warm in a low oven until the chips are ready. Deep fry the chips until golden in colour in the same fat as the fish.
• For the mushy peas, heat the oil in a skillet over medium heat. Add the chopped green onion, mint, and peas. Cover, and cook for 3 - 4 minutes. Mash the peas with a potato masher. Stir in the butter, and season with salt and pepper.
• Serve the fish and chips with the mushy peas and a slice of lemon on the side.

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