Crispy Battered Cod and Hand-Cut Chips with Minted Mushy Peas

How to Make It

• 1

  To begin, prepare the chips: Thoroughly wash and peel 4 large Maris Piper potatoes (approx. 800g). Cut them into even 1.5 cm thick sticks. Place them in a large bowl of cold water for at least 30 minutes to remove excess starch. Drain well and pat them completely dry with a clean kitchen towel or paper towels. This crucial step ensures ultimate crispness.

• 2

  Prepare the fish: Pat 4 skinless, boneless cod fillets (approx. 180g each) thoroughly dry with paper towels. Season lightly with sea salt and freshly ground black pepper. For the initial flouring, place 50g all-purpose flour on a plate. This will help the batter adhere better.

• 3

  Heat the oil: In a large, deep pot or a dedicated deep fryer, heat 2 liters of high smoke point vegetable oil (like sunflower or rapeseed oil) to 130°C. Carefully lower the dried potato chips into the oil in small batches. Fry for 5-7 minutes until they are tender but not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Increase the oil temperature to 180°C for the final fry.

• 4

  Make the beer batter: In a large bowl, whisk together 200g all-purpose flour, 1 teaspoon baking powder, a generous pinch of sea salt, and a dash of white pepper. Gradually whisk in 250ml very cold lager beer until a smooth, thick batter forms. Do not overmix; a few lumps are fine. The cold beer is vital for a light, crispy texture.

• 5

  Batter and fry the fish: Dip each floured cod fillet into the prepared batter, ensuring it's fully coated. Let any excess drip off briefly. Carefully lower one or two fillets at a time into the 180°C oil. Fry for 6-8 minutes, turning once, until the batter is a deep golden brown and exceptionally crispy, and the fish is cooked through and flaky. Remove and drain on a wire rack or paper towels. Keep warm in a low oven (100°C).

• 6

  Finish the chips and peas: Once the fish is cooked, increase the oil temperature to 190°C. Return the par-fried chips to the oil in batches and fry for 2-4 minutes until golden brown and intensely crispy. Remove and season immediately with fine sea salt. For the minted mushy peas, gently simmer 300g frozen peas with 2 tablespoons water and 1 tablespoon butter for 3-4 minutes. Stir in 1 tablespoon chopped fresh mint. Lightly mash with a fork or pulse briefly in a food processor for a rustic texture. Season with salt and pepper. Serve the hot fish and crispy chips immediately with the minted mushy peas, a wedge of fresh lemon, and a drizzle of malt vinegar.