Fish, chips and mushy peas recipe

By Lizzie Kamenetzky

The definitive, very best fish and chip recipe. This classic British dish will take you back to sunny days by the sea.

1. Cut the potatoes into large chips. Place in a colander in the sink and run cold water over them until the water runs clear. Cover with cold water and add a good pinch of salt, then bring to the boil and simmer for 1-2 minutes. Drain and return to the pan, then toss lightly to fluff up the edges.
2. Three-quarters fill a large pan or deep-fat fryer with the oil and heat to 160°C (when it can brown a cube of bread in 60 seconds). Place the chips in a wire basket, if you have one, and cook for 6-7 minutes. Remove the basket from the pan (or remove the chips with a slotted spoon) and drain on kitchen paper in a single layer.
3. Make the mushy peas by heating the peas in a pan with the lemon juice and butter. Roughly crush with a fork, season well, then cover and set aside.
4. Sift the flour, cornflour and 1 tsp salt into a bowl. Make a well in the centre and add the light ale. Stir with a wooden spoon until you have a smooth batter. Fold in the beaten egg white.
5. Bring the oil up to 190°C or until a cube of bread browns in 20 seconds. Return the chips to the oil and fry for a further 4-5 minutes until golden and crisp. Remove from the pan to a bowl lined with kitchen paper, season with salt and keep warm.
6. Dust the fish in flour, dip in the batter, add to the oil and fry for 6-8 minutes, in batches, until golden and crisp. Drain on kitchen paper and keep warm. Serve with the chips and a small bowl of mushy peas.

Per serving: 782kcals, 21.7g fat, (3.6g saturated), 46.2g protein, 103.4g carbs (6.2g sugars), 2.7g salt, 13.3g fibre

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