Ingredients:
For the Fish:
4 white fish fillets (such as cod or haddock)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cold sparkling water
Vegetable oil, for frying
Lemon wedges, for serving
For the Chips:
4 large potatoes, peeled and cut into thick fries
2 tablespoons olive oil
Salt and black pepper to taste
For the Mushy Peas:
2 cups frozen peas
2 tablespoons butter
2 tablespoons heavy cream
Salt and black pepper to taste
1 tablespoon fresh mint, chopped (optional)
Instructions:
1. Prepare the Chips:
Preheat the oven to 425°F (220°C).
Place the cut potatoes in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
Spread the potatoes in a single layer on a baking sheet.
Bake for 25-30 minutes, turning halfway through, until the chips are golden and crispy.
2. Make the Batter for the Fish:
In a large bowl, combine the flour, baking powder, salt, and black pepper.
Gradually whisk in the cold sparkling water until the batter is smooth and thick.
3. Fry the Fish:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Pat the fish fillets dry with paper towels.
Dip each fillet into the batter, allowing any excess to drip off.
Carefully place the battered fish into the hot oil. Fry in batches for about 5-7 minutes, or until the fish is golden brown and cooked through.
Remove the fish from the oil and drain on paper towels.
4. Prepare the Mushy Peas:
While the fish and chips are cooking, bring a pot of water to a boil.
Add the frozen peas and cook for 3-4 minutes, until tender.
Drain the peas and return them to the pot.
Add the butter and heavy cream. Mash the peas with a potato masher or fork until they reach your desired consistency.
Season with salt and black pepper, and stir in the chopped fresh mint if using.
5. Serve:
Serve the fried fish with the crispy chips and a side of mushy peas.
Garnish with lemon wedges.