Ingredients

• vegetable oil
• for deep-frying
• 15g/½oz fresh yeast
• pinch sugar
• 300ml/10fl oz beer
• 1 tsp cider vinegar
• 200g/7oz plain flour
• pinch salt
• 1 large plaice or lemon sole
• skinned
• pin-boned and cut into strips
• 300g/10½oz floury potatoes (such as Maris Piper)
• peeled
• cut into 1cm/½in thick chips and rinsed in cold water
• ½ lemon
• cut into wedges
• for serving
• 50g/1¾oz frozen peas
• defrosted
• 50g/1¾oz natural yoghurt
• pinch chilli flakes
• 1 tbsp chopped fresh mint
• salt and freshly ground black pepper

Directions

• For the fish and chips
• heat the oil in a deep-fat fryer to 190C
• or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment. It is ready to use when the mixture starts to bubble.
• Dip the fish in the batter and deep-fry until golden-brown and cooked through (about 3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.
• Add the potatoes to the deep-fat fryer and fry for 3-4 minutes
• or until golden-brown and crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• For the peas
• place the peas
• yoghurt
• chilli flakes
• salt and pepper into a blender and blend until almost smooth.
• Mix in the mint just before serving and serve immediately with the fish and chips.