Ingredients

• 1) Frozen green peas (10-ounce box) – 1 no.
• 2) Cold unsalted butter - 2 tablespoons.
• 3) Vegetable oil – For frying purposes.
• 4) Russet potatoes - 2 pounds. (They must be peeled and made into 1/3-inch-thick batons).
• 5) All purpose flour - 2 cups.
• 6) Rice flour - 1/2 cup.
• 7) Baking soda -1 teaspoon.

• 8) Lager-style beer - 3/4 cup.
• 9) Sparkling water or seltzer - 3/4 cup
• 10) Lemon juice - 1 teaspoon.
• 11) Fillet hake - One (1 1/2-pound; you have to cut it into 1 1/2-inch pieces)
• 12) Kosher salt – to taste.
• 13) Pepper (freshly ground)- to taste.
• 14) Malt vinegar – for serving purposes.

Cooking guidelines

6 cups of salted water must be brought to boil in a saucepan.

The frozen peas should be added and cooked for 4 minutes.

3 tablespoons of the hot cooking water must be reserved.

The peas should be drained and returned to the pan.

The next step is to add lemon zest, cooking water and butter immediately.

It is the time to season with pepper and salt.

The peas should be mashed using potato masher and covered before setting aside.

A Dutch oven should be heated to 300 Degrees Fahrenheit and 2 inches of oil need to be heated.

The potatoes have to be rinsed with cold water for removing the surface starch and they should be dried.

and cooked for 2 minutes.

They must be transferred to a baking sheet lined with paper towel.

The temperature must be converted to 345 Degrees Fahrenheit.

The oven has to be preheated to 200 degrees Fahrenheit.

1 teaspoon salt, baking soda, salt, rice flour and 1 1/2 cups of all-purpose flour should be whisked.

Lemon juice, sparkling water, and beer should be poured in and combine reasonably but do not over-mix.

The batter must be kept in the refrigerator.

. (You can stop when they turn golden brown and crisp.

A baking sheet that is lines with paper towel has to be drained and sprinkled with salt before being transferred to the oven.

Pepper and salt have to be sprinkled over the fish fillets.

The fish has to be coated in the remaining all-purpose flour.The, they should be dipped into the batter to coat fully.Now, you have to swish the fish partway into the oil for a few seconds in a careful manner prior to completely releasing.When the coating begins to set on the first fillet, another battered fillet should be added to the oil.They need to be fried until the fish is properly puffed for 5 to 7 minutes according to the thickness of the fillet. (Make sure that they are cooked through and turn golden brown.They must be transferred to a plate that is lined with a towel.The remaining fillets have to be cooked and sprinkled with salt.The mushy peas have to be reheated if needed.The malt vinegar, mushy peas and can be placed on the side while serving.