Serves 6

750g potatoes, peeled

vegetable oil for deep frying

11/3 cups plain flour

½ tsp baking powder

11/3 cups cold beer

1 egg, whisked

5 ice cubes

1kg thick boneless white fish

fillets, cut into fingers

2 cups frozen peas

20g butter

lemon wedges, to serve

1 Preheat oven to 200˚C. Cut potatoes into 1.5cm-thick chips. Half fill a saucepan with oil and place over a medium-high heat. Heat to 190˚C (oil is ready when a cube of bread turns golden brown in 10 seconds). When hot, add ¼ of chips, cooking for 8-10 minutes or until golden. Transfer to a baking tray. Place in oven to keep warm. Cook remaining chips in batches and place in oven.

2 Place a wire rack over a baking tray. Sift flour, baking powder and 1 tsp salt into a large bowl. Whisk in beer and egg. Add 5 ice cubes. Return pan of oil to stove and place over a medium heat. Coat 4 fish fillets in batter and add to oil when hot. Cook for 2-3 minutes or until golden and crisp. Transfer to wire rack and place in oven. Repeat with remaining fish fillets.

3 Bring a saucepan of water to the boil. Add peas and cook for 2 minutes or until heated through. Drain. Add butter, salt and pepper. Roughly mash.

4 Serve fish and chips with mushy peas and lemon wedges.