Homemade fish and chips

Method

1. Pour the batter mix into a bowl, make a well in the centre and pour in the egg and lager (or water). Mix slowly until you have a thick batter.
2. Pour vegetable oil into a wok or large pan and heat to 180°C (or until a small cube of bread browns in 1 minute). Thickly slice the skinless sole or plaice fillets on the diagonal into 3. Lightly season, then coat in the batter.
3. Carefully add the fish to the hot oil, in 2 batches, and fry for 3-4 minutes until golden brown and cooked through, turning over halfway. Remove with a slotted spoon and drain on kitchen paper.
4. Meanwhile, cook the frozen peas and a few fresh mint leaves in a small pan of salted boiling water for 3 minutes. Drain, season, and purée in a food processor with a squeeze of lemon juice and seasoning.
5. Serve the fish with the squashed peas, lemon wedges and oven chips.