Ingredients

• 110g/4oz plain flour
• 175ml/6fl oz perry (pear cider)
• 2 tbsp rapeseed oil
• 1 free-range egg white
• beaten to stiff peaks
• 6 large Maris Piper potatoes
• cut into chips
• salt
• to taste
• 5 tbsp rapeseed oil
• 400g/14oz fresh or frozen peas
• 50g/1¾oz butter
• 2 tbsp wasabi paste
• 2 litres/3½ pints sunflower oil
• for frying
• 1 pollock fillet
• cut into pieces

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the batter
• whisk together all of the batter ingredients apart from the egg white. Leave to rest in the fridge for 20 minutes.
• Slice the potatoes into your favourite chip shape. Boil for 10 minutes in a pan of salted water
• or until the potatoes are soft to the point of a knife. Drain and transfer to an oven dish once completely dry. Season with salt and toss with the rapeseed oil. Bake for 25-30 minutes
• or until golden-brown and crisp.
• For the wasabi mashed peas
• add the peas
• butter and 300ml/10fl oz of water to a pan and cook over a moderate heat until the water has evaporated. Add the wasabi paste and mash the peas with a fork. Keep them warm until you're ready to serve.
• To finish the batter
• whisk the egg white in a bowl until stiff peaks form when the whisk is removed from the bowl. Fold it into the batter.
• Half fill a pan with the sunflower oil and bring to a temperature of 180C/350F
• which you can check using a sugar thermometer
• or use a deep fat fryer set to the same temperature.
• Flip the pieces of pollock in the batter and then carefully lower them into the hot oil
• one at a time. Fry individually until golden-brown. Rest the fish on kitchen paper to remove excess oil and the serve with the chips and peas.