Fish n' Chips

This dish is probably the most iconic dishes of all. The dish most non-English identify the British food culture by. Justified or not!
As with all dishes, the produce dictates how delicious the meal is going to be. So, head down to your fishmonger and get the freshest white fish, you can lay your hands on. And fire up your grill.

Mushy peas

• 4 handful podded peas
• 1 knob butter
• A few sprigs of fresh mint
• Juice of ½ lemon
• Salt and pepper

Melt the butter in a casserole. Add the peas. Finely chop the mint leaves and add them to the peas. Let the peas simmer over low heat for 10 min.
Add a squeeze of lemon juice, and season with salt and pepper. Mash the peas with a fork or you can do it in a food processor. Set aside.

Chips

• 900 g potatoes
• Sunflower oil, for deep frying

Peel the potatoes and cut them into chips. Blanch the in boiling, salted water for 4-5 minutes. Drain and set aside.

Fish

• 800 g white fish, skin of and pin boned.
• 225 g plain flour
• 250 ml cold beer
• 3 heaped tsp baking powder

Heat the oil till it reaches 190 c.

Take a bowl and add flower, beer and baking powder. Wisk till you have a smooth batter with no lumps.

Cut the fish into 4 pieces. Dust with flower and dip the fish in the batter.
Fry the fish till it’s nice and golden, approx. 4 minutes. Remove from the oil and drain on a kitchen paper. Sprinkle with flaky salt.

Fry the chips till golden. Drain the chips on a kitchen paper. Season with flaky salt.

Serve the fish with chips, mushy peas and a squeeze of lemon, or malt vinegar.