Ingredients

• 4 x 140g/5oz skinless cod fillets
• pin-boned
• 65g/2¼oz shelled pistachio nuts
• 50g/1¾oz panko breadcrumbs
• 1½ tsp matcha powder (green tea powder)
• 1 large free-range egg
• 2 tbsp plain flour
• fine sea salt and freshly ground black pepper
• 1 lemon
• cut into wedges
• to serve
• 500g/1lb 2oz frozen peas
• 40g/1½oz butter
• 10g/â…“oz fresh mint leaves
• finely chopped
• 2 tbsp extra virgin olive oil
• 1 tsp fresh lemon juice
• 1 tsp wasabi paste
• 4 sweet potatoes (125g/4½oz each)
• peeled and cut into chips
• 1½ litres/2¼ pints sunflower oil
• 65g/2¼oz cornflour
• nori sprinkles
• to serve
• optional
• 150g/5½oz sugar snap peas
• 50g/1¾oz cornflour
• 1 tbsp plain flour
• 1 free-range egg
• beaten
• 2 tbsp ice-cold water

Directions

• To make the cod
• pat the fish dry with a clean tea towel or kitchen paper and season with salt and pepper.
• Blitz the pistachio nuts to crumbs in a food processor and tip into a large bowl. Add the panko breadcrumbs and matcha powder and stir well. Whisk the egg in a second bowl. Put the flour into a third bowl. Set aside.
• To make the mushy peas
• cook the peas in a saucepan of boiling water for 5–7 minutes
• or until very soft. Drain and return to the pan. Add the butter
• mint
• oil
• salt
• lemon juice and wasabi paste. Using a potato masher
• mash into a thick
• slightly lumpy purée. Season and set aside.
• To make the chips
• rinse the sweet potatoes in cold water and pat dry on a clean tea towel. Mix the cornflour with ½ teaspoon of salt and 75ml/2½fl oz of water in a large bowl to make a thin paste. Add the sweet potatoes and toss until well coated.
• Heat the sunflower oil in a deep-fat fryer or deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add half the chips using tongs
• a chip at a time so they don’t stick together
• and fry for 3 minutes
• or until crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chips. Set aside.
• To cook the fish
• dust one of the fish fillets all over in the flour
• dip into the beaten egg and then into the crumb mixture
• turning until evenly coated. Repeat with the remaining fish pieces.
• Use a spatula to carefully lower two of the fish fillets into the fryer
• then cook for 3–4 minutes
• or until golden-brown. Carefully turn over and fry on the other side for a further 3–4 minutes
• or until cooked through. The time can vary according to the thickness of each fillet. Drain on kitchen paper then transfer to a low oven to keep warm while you cook the remaining fish fillets.
• To make the tempura peas
• put the cornflour
• flour
• egg and iced water in a bowl and whisk until smooth. Add the peas to the batter
• and toss until well coated. Drop half the peas
• one at a time
• gently into the hot oil using tongs and cook for 1½–2 minutes
• or until the batter is crisp and the peas are tender. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining peas.
• Return the chips in two batches to the hot oil
• very carefully and cook for 1–2 minutes more
• or until nicely browned and crisp. Drain on kitchen paper
• sprinkle with nori flakes or a little sea salt and serve with the cooked fish
• mushy peas
• tempura peas and lemon wedges for squeezing.