A twist on classic fish and chips with a zingy pea smash. Beer batter is so easy to throw together and creates a perfect casing for your favourite flaky white fish.
6 large agria potatoes, scrubbed
½ cup flour
1 cup frozen peas
1 clove garlic, crushed
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh basil leaves
zest and juice of ½ a lemon, plus extra to serve
500 grams snapper fillets, or other flaky white fish
⅔ cup flour
1 teaspoon baking powder
sea salt and ground pepper
vegetable oil, for deep-frying
Peel and cut the potatoes into chips. Place in a large saucepan of salted water and bring to the boil. When the chips have softened slightly, drain and set aside until cool. Place the flour in a large bowl, add the chips and toss so they are completely coated.
Bring 2 cups of water to the boil in a medium-sized saucepan. Add the peas and cook for 2–3 minutes. Remove from the heat and drain. Once cooled, place in a bowl and roughly smash using the back of a fork or a potato masher. Mix in the garlic, chopped mint, basil, lemon zest and juice. Season with salt and pepper.
Heat the oven to 160°C.
Heat 5cm of oil in a deep saucepan until it reaches 170°C. If you don’t have a thermometer, sprinkle a little flour into the oil, if it sizzles the oil is ready to use. Dust off any excess flour and gently drop the chips in batches into the oil. Fry for 2 minutes or until golden brown. Place on a large baking tray and pop in the oven to keep warm. Keep the oil hot while you prepare the fish.
Whisk the flour, baking powder and beer together in a large bowl. Dip the fish fillets into the beer batter and let any excess batter drip off. Gently drop the fish fillets into the hot oil and fry for
3–4 minutes or until golden brown. Fry fish in small batches.
Serve fish and chips with smashed peas, lemon wedges, salt and pepper.