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British fish and chips, beer-battered cod with thick chips and crushed peas. Serves 4.
Cut the 800 g potatoes into thick chips and fry in the 150°C oil for 6-7 minutes until soft but still pale, then lift out to drain.
Whisk the 1.5 cups flour, the baking powder, a pinch of salt and the cold 300 ml beer into a smooth batter, no thicker than cream.
Heat the oil to 180°C. Dust the 600 g cod fillets in a little flour, dip in the batter, and fry for 5-6 minutes until deep golden and crisp and the fish flakes.
Return the chips to the oil at 190°C for 2-3 minutes until golden and crisp, then drain and salt them.
Simmer the peas for 4-5 minutes until just tender, then serve them whole with the fish, chips and a lemon wedge.
