Beer Battered Fish With Potato Wedges And Mushy Peas - cooking recipe

Ingredients

2 None eggs, separated
1 cup beer
1/2 cup all-purpose flour
1 1/3 lb cod fillets, cut into 12-15 pieces
3 tbsp lemon juice
1 tbsp butter
1 None medium onion, peeled and finely chopped
1/2 lb frozen peas
4 1/2-5 cups oil for frying
1 2/3 lb medium potatoes, peeled and quartered lengthwise
None None tomato ketchup

Preparation

Preheat oven to 350\u00b0F. Mix egg yolks, beer, flour and pinch of salt into a smooth batter. Cover and leave to stand for 30 mins. Meanwhile, toss cod with lemon juice, season with salt, and refrigerate.
Heat butter in a pan and saute onion. Add frozen peas and 2-3 tbsp water. Simmer for 3 mins. Puree with a hand blender, then season.
Heat oil in a deep fryer or large saucepan (to about 350\u00b0F). Dry the potato wedges with paper towels and fry in batches in the hot oil for about 8 mins until golden brown. Remove from oil with a slotted spoon and drain on paper towels. Spread on a baking sheet and bake until evenly brown.
Meanwhile, beat egg whites until stiff and fold into the batter. Drain cod and use a fork to dip in batter. Fry in the hot oil for 4-5 mins until brown, then transfer to oven to crisp. Sprinkle potato wedges with salt and serve with the cod, pea puree and ketchup.