Fish and chips with mushy peas

Bring the taste of the seaside to your kitchen.

Fish and chips with mushy peas (Serves 4)

• Vegetable oil, for deep-frying
• 6 large floury potatoes, such as King Edward, Maris Piper or Desiree, cut into chips
• 4 thick cod filets, about 175g each
• Flour, for dusting Salt and pepper

For the batter:

• 225g self-raising flour
• ½tsp salt
• 300ml cold lager

For the mushy peas:

• 350g frozen peas
• 30g butter
• 2tbsp single cream
• Salt and pepper

To make the batter, sift the flour into a bowl with the salt and whisk in most of the lager. Check the consistency and add the remaining lager; it should be thick, like double cream. Chill in the refrigerator for half an hour.

To make the mushy peas, bring a large saucepan of lightly salted water to the boil, add the peas, bring back to the boil and cook for three minutes.

Drain and mash to a thick puree, then add the butter and cream and season. Set aside. Heat the oil to 120C/250F in a thermostatically controlled deep fat fryer or in a large saucepan using a thermometer.

Preheat the oven to 150C/300F/Gas Mark 2. Add the chips to the oil and fry for about 8-10 minutes, until softened but not coloured. Remove from the oil, drain on kitchen paper and place in a dish in the preheated oven. Increase the temperature of the oil to 180C/350F.

Season the fish to taste with salt and pepper and dust lightly with a little flour.

Dip one fillet in the batter and coat thickly. Place the fillet in the hot oil and repeat. Cook for 8-10 minutes, turning halfway through. Remove the fish from the oil. Reheat the oil to 180C/350F and re-cook the chips for a further 2-3 minutes until golden brown. Drain and season. Serve immediately with the mushy peas.

• Recipe from Grandma’s Best Recipes by Love Food editors, priced £16.99.