Fish and chips with remoulade and peas

Ingredients for 4 portions

• 600 gCod fillet, in 4 pieces
• to tasteSalt
• 600 gFrench fries, frozen
• 1 dlRapeseed oil, for deep-frying
• 2 dlPlain flour, for the batter
• 1 tspBaking powder
• ≈ 2 ½ dlWater, ice-cold, sparkling if you have it
• 2 tbspPlain flour, for dusting the fish

On the side

• 1 dlSwedish remoulade
• 300 gGreen peas, frozen
• 1 tbspButter
• 1Lemon, in wedges

Method

1. Heat the oven to 225 °C. Pat the fish dry with kitchen paper and season with salt. Heat about 1 litre of oil to 180 °C in a wide, deep saucepan – it should be at least 5 cm deep.
2. Spread the chips out on a lined baking tray and bake in the middle of the oven for about 25 minutes, until golden and crisp. Turn them once.
3. Whisk the flour, baking powder, a pinch of salt and the ice-cold water into a smooth, thick batter.
4. Dust the fish in flour, dip it in the batter and deep-fry two pieces at a time for 5–6 minutes, until crisp and golden. Drain on kitchen paper.
5. Cook the peas in lightly salted water for 2–3 minutes, drain and toss with the butter.
6. Serve the fish straight away with the chips, remoulade, peas and lemon wedges.

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