Classic British Fish and Chips

1.Prepare the chips: Cut the peeled potatoes into thick chips, about 1.5cm wide. Rinse them under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.

2.Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 130°C (266°F). Blanch the chips in the hot oil for 5-6 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Increase the oil temperature to 180°C (356°F).

3.Make the mushy peas: Place frozen peas in a small saucepan with a pinch of salt and just enough water to cover. Bring to a gentle simmer and cook for 5-7 minutes until tender. Drain and mash with a fork or potato masher, then stir in the butter. Keep warm.

4.Prepare the batter: In a large bowl, sift together 200g flour, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water or beer to form a smooth, thick batter. Keep the batter cold by placing the bowl over another bowl filled with ice if possible.

5.Dust the fish fillets lightly with flour to help the batter adhere. Dip each fillet into the batter, allowing excess to drip off.

6.Carefully lower the battered fish into the hot oil (180°C/356°F). Fry for 8-10 minutes until the batter is golden and crispy and the fish is cooked through. Remove and drain on paper towels.

7.Return the blanched chips to the hot oil and fry for a second time for 3-4 minutes until golden and crispy. Drain on paper towels and season with salt immediately.

8.Serve the crispy battered fish with the golden thick-cut chips and a generous helping of mushy peas. Garnish with lemon wedges and offer malt vinegar on the side for an authentic British experience.