Ingredients
Method
- Place the marrowfat peas in a bowl and cover with 850ml boiling water, then add the tablets provided within the pack.
- Leave to soak overnight.
- Rinse the chips in cold water until it runs clear, then pat very dry.
- Heat oil in a deep fat fryer to 140°C.
- Fry the chips for 6–8 minutes until soft but not coloured.
- Lift out and drain on kitchen paper.
- Drain the marrowfat peas and rinse under running cold water.
- Add to a pan and cover with 600ml boiling water.
- Bring to the boil and cook for around 20–25 minutes over a gentle heat, stirring regularly to prevent the mixture catching in the pan.
- When the peas are at the desired consistency, add the mint sauce/jelly.
- Make the batter: whisk the 100g flour, cornflour, baking powder and salt in a bowl.
- Pour in the cold lager or cider and whisk briefly to a smooth, thickish batter.
- Rest the batter while the oil comes up to temperature.
- Increase the oil to 190°C.
- Pat the cod dry, season and dust with the extra 2 tbsp flour.
- Dip each fillet into the batter, let the excess drip off, then lower carefully into the oil.
- Fry for 5–6 minutes until deep golden and crisp.
- Drain on kitchen paper.
- Return the chips to the 190°C oil and fry for a final 2–3 minutes until crisp and golden.
- Season with sea salt flakes.
- Serve straight away with the mushy peas and lemon wedges on the side.
Nutrition
Notes
Cold batter + hot oil = the crispiest crust. Don't skip the double-fry on the chips — that's what gives you a fluffy middle and a shatter-crisp outside.