Fish ‘N Mashed Peas

Ingredients

• 1–1 ½ lb fish filé (haddock, cod, saithe)
• 2 oz flour
• 10 oz self-rising flour
• 8 oz lager beer
• 1 tsp salt
• 4 lb frying oil
• salt
• 1 pcs fennel
• 2 pcs carrot
• 1 bunch dill
• 1 bunch mint
• 2 pcs lemon
• 2 tbsp cold pressed rapeseed oil
• ½ lb green peas
• 1 pcs shallots, finely cut
• 3 tbsp butter

Steps

1. Slice fish in about 1-2 oz and season with salt

2. Whisk self-rising flour, lager beer and 1 tsp salt to a smooth batter. Store cold for 10 minutes

3. Slice fennel and carrot thinly. Pick mint and dill

4. Combine fennel, carrot, mint and dil. Add juice from one lemon and rapeseed oil. Season with salt

5. Heat up a pan over medium high heat and sauté green peas with shallots and butter. Mix roughly in a blender

6. Heat up oil to 210°C/420°F

7. Dust each fish bite in flour, then dip into the batter and allow any excess to drip off. Holding in one end; gently lower fish into the oil one by one. Fry golden brown, 1-2 minutes on each side. Use proper tools.

8. Remove from oil and place on kitchen towel to drain.

9. Serve with lemon wedges, mashed peas and fennel, dill and mint salad.