Fish And Chips

• 500 ml oil, for deep-frying
• 800 g floury potatoes, peeled and cut into chips
• 50 g butter or margarine
• 1 None onion, chopped
• 500 g frozen peas
• 200 ml vegetable stock
• 100 g plain flour
• 75 g cornflour
• 1/2 tsp baking powder
• 600 g cod fillet, cut into portions

1. Heat the oil to 300u0b0F and par-cook the potatoes for 3 mins. Remove from the oil and drain on paper towels.
2. For the pea puree, heat the butter in a pan and cook the onion. Add the peas and stock and simmer for about 5 mins. Puree using a stick blender and season to taste.
3. To make the batter, whisk the flour, cornstarch and baking powder with 3/4 cup water until smooth. Season with 1 tsp salt. Heat the deep-frying oil to 350u0b0F. Dip the fish into the batter then add to the oil and fry for 5 mins. Remove from the oil, drain on paper towels and keep warm. Return the potatoes to the hot oil and fry for an additional 4 mins, remove and drain well. Season. Serve the fish with the chips (french fries), the pea puree and malt vinegar.

floury potatoes, butter, onion, vegetable stock, flour, cornflour, baking powder

Taken from recipes-plus.com/api/v2.0/recipes/16976 (may not work)