Beer Battered Fish With Potato Wedges And Mushy Peas

• 2 None eggs, separated
• 1 cup beer
• 1/2 cup all-purpose flour
• 1 1/3 lb cod fillets, cut into 12-15 pieces
• 3 tbsp lemon juice
• 1 tbsp butter
• 1 None medium onion, peeled and finely chopped
• 1/2 lb frozen peas
• 4 1/2-5 cups oil for frying
• 1 2/3 lb medium potatoes, peeled and quartered lengthwise
• None None tomato ketchup

1. Preheat oven to 350u0b0F. Mix egg yolks, beer, flour and pinch of salt into a smooth batter. Cover and leave to stand for 30 mins. Meanwhile, toss cod with lemon juice, season with salt, and refrigerate.
2. Heat butter in a pan and saute onion. Add frozen peas and 2-3 tbsp water. Simmer for 3 mins. Puree with a hand blender, then season.
3. Heat oil in a deep fryer or large saucepan (to about 350u0b0F). Dry the potato wedges with paper towels and fry in batches in the hot oil for about 8 mins until golden brown. Remove from oil with a slotted spoon and drain on paper towels. Spread on a baking sheet and bake until evenly brown.
4. Meanwhile, beat egg whites until stiff and fold into the batter. Drain cod and use a fork to dip in batter. Fry in the hot oil for 4-5 mins until brown, then transfer to oven to crisp. Sprinkle potato wedges with salt and serve with the cod, pea puree and ketchup.

eggs, beer, allpurpose, cod fillets, lemon juice, butter, onion, frozen peas, oil, potatoes, tomato ketchup

Taken from recipes-plus.com/api/v2.0/recipes/16494 (may not work)