Fish in Beer Batter & Chips

Method

1. Sift the flour with the baking powder and some salt into a bowl and mix with most of the beer. If it's too thick, stir in a little more beer - the batter should have a creamy consistency. Refrigerate for 30 minutes.
2. Cook the peas in lightly salted water for 5 minutes and drain. Add butter and cream, mash or blend coarsely and season with salt and pepper. Set aside and keep warm.
3. Heat the oil in a deep fryer with a thermostat to 120°C. Alternatively, use a large pot and a thermometer. Preheat the oven to 150°C.
4. Fry the potatoes for about 8-10 minutes, until they are soft but not yet browned. Remove from the oil and let drain. Pour into a bowl and stir in some flour. Increase the oil temperature to 180°C.
5. Season the fish with salt and pepper and dust with a little flour. Carefully dip into the batter - it should be thickly coated.
6. Carefully place in the hot oil. Do the same with the other fillets. Depending on the size of the deep fryer, cook the fillets in portions, turning once halfway through. Fry for 8-10 minutes, then remove from the oil and keep warm in the oven.
7. Heat the oil again to 180°C and fry the potatoes for 2-3 minutes, until golden brown. Drain and season with salt and pepper. Serve immediately with the fish and pea puree. Serve with lemon wedges.