Fish & chips with mushy peas

This easy batter cooks to a crisp treat.

SERVES 4 PREP 25min COOK about 1hr

• Sunflower oil, to deep fry

• 200g (7oz) self-raising flour, plus extra to dust

• 1tsp baking powder

• 250ml (9fl oz) fridge-cold lager

• 4 x 150g (5oz) thick haddock fillets – with or without skin, as you prefer FOR THE CHIPS

• 900g (2lb) floury potatoes

• 2-3tbsp olive oil

FOR THE MUSHY PEAS

• 2 x 300g tins marrowfat peas

• 25g (1oz) butter

• 1tsp caster sugar

• A sprig of mint

1 Tip the peas into a pan and add the butter, sugar and the mint sprig. Simmer for 8-10min until mix thickens. Discard mint and squash mixture with a potato masher. Season and set aside.

2 Preheat oven to 200°C (180°C fan oven) mark 6 and bring a pan of water to the boil. Cut potatoes into rough 2cm (¾in) wide chips. Add to the boiling water, cover and bring back to the boil. Bubble for 3min, then drain well and set aside on kitchen paper.

3 Tip the parboiled chips on to a large baking tray and toss through the oil and seasoning. Roast for 45-55min, turning occasionally, until golden.

4 When the chips have 30min left of cooking time, half-fill a deep-fat fryer with sunflower oil and heat to 190°C. Sift the flour, baking powder and some seasoning into a medium bowl. Mix in the lager to make a smooth batter.

5 Dry the fish and dust with flour. Dip one fillet in the batter and lower into the oil. Repeat with another fish fillet and fry for 8-10min until golden. Drain on kitchen paper and season. Keep warm. Repeat with remaining fillets. Serve with chips, lemon wedges, tartare sauce and the mushy peas. PER SERVING WITH PEAS: CALS 786; FAT 26G; SAT FAT 6G; CARBS 96G