Ingredients

• 225g/8oz dried marrowfat peas
• 1 tsp bicarbonate of soda
• 75g/3oz butter
• 4 fillets sea bream
• pin boned
• 3 free-range eggs
• yolks and whites separated
• 75g/3oz plain flour
• 75ml/3fl oz sparkling water
• sea salt
• freshly ground black pepper
• 4 slices thick white bread
• 1 lemon
• cut into wedges

Directions

• Soak the peas in a large bowl
• in three times their volume of water with the bicarbonate of soda for at least four hours or
• if you have the time
• overnight.
• Drain the peas
• rinse under the tap
• and place on the stove in a large pan and cover with the water. Cover and bring to the boil and once boiled
• reduce the heat and simmer the peas for 1½-2 hours
• stirring from time to time.
• The peas should be soft and mushy in texture but not too dry. If they are wet
• continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season.
• Heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the egg yolks and flour into a bowl and whisk to combine to a thick batter.
• Whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed.
• Fold this into the batter
• alternating with the sparkling water to make a light fluffy batter.
• Dip the sea bream through the batter and fry for 3-4 minutes
• or until golden-brown. (You may need to do this in batches.) Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
• To serve
• place the fish onto the plate
• butter the bread and set alongside. Finish with a spoonful of mushy peas and wedge of lemon.