English Fish and Chips with Minted Pea Puree

Peel the potatoes and cut them into thick, even chips (about 1 cm thick). Rinse them under cold water, then soak for at least 30 minutes to remove excess starch. Afterwards, thoroughly dry them with a clean kitchen towel or paper towels – this is crucial for crispy chips.

In a large, deep pot or deep fryer, heat the vegetable oil to 130°C (265°F). Fry the potatoes in batches for 5-7 minutes until they are tender but not yet browned. Remove from the oil, drain, and set aside on a wire rack. Repeat with all potatoes.

While the chips are undergoing their first fry, cook the frozen peas in lightly salted water for 3-4 minutes until tender. Drain them, then transfer to a blender or food processor with the fresh mint leaves. Blend until creamy, then season with salt and pepper to taste. Keep warm.

In a bowl, whisk together 200g of flour with the baking powder and a pinch of salt. Gradually add the cold beer, stirring continuously until you have a smooth, pancake-like batter. Do not overmix! Heat the oil to 180°C (350°F). Pat the cod fillets dry, season with salt and pepper, then dredge them in the remaining flour. Dip each fillet into the beer batter and carefully lower it into the hot oil. Fry in batches for 5-8 minutes until golden brown and crispy. Drain and keep warm.

Once the fish is cooked, raise the oil temperature back to 180°C (350°F). Re-fry the pre-cooked chips in batches for 2-4 minutes until golden brown and extra crispy. Drain and season immediately with salt. Serve the crispy fish and chips with the minted pea puree and fresh lemon wedges.