Cut the chips to 2cm – 3cm thickness using whole of the peeled potatoes.
Simmer in water for 1 minute. Drain and let them air dry,
Heat oil to 120°C. Put chips in for 5 minutes. Take the chips out and place on kitchen towel to absorb excess oil.
Now heat the oil to 160°C. Put chips back in for 2-3 minutes until crispy and golden, drain and put back.
Salt the pollock fillets. Add 200g of plain flour with seasoning of salt to a large bowl. Add beer slowly and whisk flour with enough beer to turn into double cream consistency with no lumps.
Dip fish in and then into the oil at 160°C for 2-3 minutes until crispy and golden, drain and put on kitchen towel briefly before serving.
Boil peas for 3 minutes and drain. Add butter and chopped mint to peas. Crush peas with back of spoon and serve
Juice half a lemon and combine all the ingredients in a bowl, add more mayonnaise to desired consistency.
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