Fish and Chips

Directions

1. Wash the potatoes, then cut them into desired size sticks and place in a large bowl. Add enough cold water to completely cover potatoes. Let stand for 1 hour.

2. Drain potatoes and pat dry with paper towels.  

3. Heat the oil in a Dutch oven to 300°F. Add the potatoes and cook for 5 minutes or until tender. Use a slotted spoon to remove the potatoes from oil and drain on paper towels. Cool completely.

4. Melt the butter in a medium saucepan over medium heat. Add the peas; cook for 5 minutes or until peas are softened, stirring frequently. Remove the saucepan from the heat. Mash the peas with a fork, then stir in the mint and lemon juice. Season with salt to taste. Cover to keep warm.

5. Heat oil in a Dutch oven to 350°F.

6. Meanwhile, mix 2 cups of the flour with the baking powder and the beer until well blended. Stir in the salt and Fries Allrounder. Cut the cod into same-size pieces.

7. Spoon the remaining flour into a medium bowl. Add the fish, one piece at a time, to flour, then batter, turning to evenly coat all sides of each fish piece with each ingredient. 

8. Add the fish, in batches, to hot oil and cook 3 to 4 minutes or until the fish is golden brown. Remove from oil and drain on paper towels. Place cooked fish in a shallow pan and place in 170°F oven to keep warm until ready to serve.

9. Add fries to the hot oil and cook for 4 minutes or until crisp. Drain on paper towels and season with the Fries Allrounder.

10. Serve fries with the mushy peas and fish.