Fish, chips and mushy peas

1. Sift flour into a bowl and make a well in centre. Gradually whisk in beer to make a smooth batter. Season. Set aside 30 minutes.
   
   
2. MUSHY PEAS Meanwhile, in a medium saucepan combine peas, butter, mint and sugar. Cook on medium heat 5-8 minutes, stirring, until tender. Discard mint. Puree peas using stick blender. Add lemon juice, season to taste and keep warm.
   
   
3. Heat oil in large saucepan on high, until a small piece of potato sizzles as soon as it is added. Deep-fry chips 3-5 minutes, until they start to colour. Drain.
   
   
4. Dust fish in extra flour. Dip into batter, allowing excess to drain off. Deep-fry fish in 2 batches, 2-3 minutes each, until golden and crisp. Drain on paper towel.
   
   
5. Return chips to hot oil for a further 2-3 minutes, until crisp and golden. Drain. Serve fish and chips with mushy peas and lemon.

• We used flathead but for an authentic English flavour try cod or monkfish.
  Once oil has been used for fish, store separately and use just for fish once or twice more.