Beer battered cod, thick cut chips, crushed minty peas & tartare sauce

Method Print recipe

1. Remove cod from packet and place onto a tray, cover with clingfilm and place in fridge
2. To make the batter combine the batter mix with 500ml beer, whisk to remove all lumps and set to one side
3. Heat a saucepan, add olive oil, butter and chopped shallots. Cook until soft then add the garlic & peas. Cook until soft, crush lightly and add chopped mint, keep warm
4. Remove cod from the fridge, dust with flour. Dip into the batter and place into fryer. Cook for 5-6 minutes or until core temperature has been reached
5. Remove cod from the fryer and place onto a wire rack to rest for a minute and a half
6. Fry your chips as per cooking instructions on packet
7. To assemble the dish place the batter cod onto your chosen plate alongside chips, peas, tartare sauce and a lemon wedge