Ingredients

• 2 large/3 medium King Edward potatoes
• scrubbed
• 4 tbsp rapeseed oil
• 130g/4½oz gluten-free flour
• 155-175ml/5-6fl oz chilled sparkling water
• 4 x 175g/6oz boneless skinless haddock fillet
• 320g/11oz frozen peas
• 1 tbsp roughly chopped mint leaves
• 50g/1¾oz half-fat crème fraîche
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper.
• Cut the potatoes into 1cm/½in thick slices
• then into 1cm/½in wide sticks.
• Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle
• but crispy on the outside.)
• Drain carefully and tip out onto kitchen roll or a tea towel and pat dry.
• Pour 4 teaspoons of the oil onto a large roasting tray
• season with salt and pepper then add the potatoes and toss gently until they are fully coated.
• Roast for 15-20 minutes until golden-brown
• crisp and cooked through.
• While the chips cook
• prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually
• stirring all the time – you want a thick batter
• about the consistency of double cream. Once it comes together
• don’t keep mixing it – you want it to be lovely and light.
• Dip the fish into the batter
• coating both sides
• making sure that the fish is totally coated.
• Heat a large frying pan until hot
• add the remaining rapeseed oil and when it is very hot
• add the fish
• laying it down away from you so the oil doesn’t spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain – not kitchen roll as it will stick!
• Bring a small pan of water to the boil
• add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint
• then
• using a potato masher
• mash the peas gently a little until they burst.
• Stir in the crème fraîche and season with salt and pepper.
• Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside.