Fish & Chips, Mushy Peas and Remoalade

Ingredients for 4 servings:

• 850 g potatoes, floury, large
• 250 g peas, frozen, thawed
• 6 sprigs of mint
• 1 tbsp butter
• 3 tsp lemon juice
• 700 g cod fillet(s)
• 2 tsp, heaped salt
• 2 tsp pepper, freshly ground
• 275 g flour
• 3 tsp, heaped baking powder
• 300 ml beer, cold (Pils)
• 100 g flour for turning

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the potatoes lengthwise into approximately 1 cm thick sticks. Fry the potatoes in batches in the deep fryer for about 8 minutes until translucent. Then remove the chips and drain on kitchen paper. Mushy Peas: Pluck the mint leaves from the stems and chop finely. Sauté the mint with butter and peas over low heat for about 10 minutes, then puree until lightly chunky. Season the mushy peas with lemon juice, salt, and pepper. For the fish: Heat the deep fryer to 175°C. Preheat the oven to 140°C fan/convection oven. Cut the cod fillet into four equal pieces. Mix the salt with freshly ground pepper. Rub the fish on both sides. Mix the flour and baking powder in a bowl. Whisk in the beer until smooth. Coat the fish in a little flour, then dip them in the batter, drain, and fry each one individually for about 4 minutes until golden brown. Keep the fish warm in the oven on baking paper. Then fry the pre-fried chips in batches in hot oil at 175°C for 3-4 minutes until crispy and golden brown. Drain on kitchen paper and season with salt.