Classic Beer Battered Fish and Mushy Peas

• Beer battered cod fillets:
• 4 175g thick cod fillets
• 120g plain flour
• 100g rice flour
• 1 tsp baking powder
• 130ml soda water
• 170ml lager

Salt

• 1 tsp sugar

vegetable oil for deep fryer

• Mushy peas:
• 400g peas
• 100g butter

Salt

For beer battered cod fillets:

1. In a large bowl, mix both flours, baking powder and sugar.
2. Add soda water, lager and salt.
3. Mix together only until the batter binds together and is smooth. Be careful not to over-mix.
4. Cover your fish with a dusting of plain flour, then drop into the batter and coat completely.
5. Pre-heat vegetable oil in deep fryer to 180C.
6. Once fish is coated with batter, gently place into the deep fryer and cook for 8 to 10 minutes, until golden and crispy.
7. Remove from fat and drain.
8. For mushy peas:
9. Bring salted water and butter to a boil.
10. Add peas to boiling water and bring back to a boil.
11. Remove peas from the cooking liquid and place into a food processor.
12. Add the cooking liquid a little at a time and pulse until you reach a desired consistency.
13. Check seasoning and adjust.