Beer Battered Fish and Chips with Mushy Peas

For the Fish:

• 1

  First, make the batter and let stand.

• 2

  In a bowl, sift the flour and salt. Next crack the egg into the bowl and whisk the mixture.

• 3

  Next, slowly add the beer, whisking the whole time. Keep adding the beer until the batter is a thick consistency. Set aside.

• 4

  Place the Oil in the pan, no more than a third of the way up the side. When the Oil is hot, place the frying basket in the pan.

• 5

  Now, wash and chop the parsley finely. Next, sprinkle some flour on the cutting board and sprinkle the parsley over the flour.

• 6

  Next, wash the fish under cold water and roll in the flour mixture. It should now be coated in flour and parsley. Make sure the Oil is hot. Dip the fish pieces, one at a time into the batter and drop into the Oil. Do not put the fish in the basket and lower th basket in, because they will stick to the basket. Cook for 3 to 4 minutes until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately.

• 7

  These will not stay crispy and must be served straight away. Serve with chips, salt and vinegar or tartar sauce.

• 8

  If you want to be really old fashioned, serve them on paper. Not newspaper.(Even in England, that’s illegal now.)

• 9

  Enjoy with the Chips, and Mushy Peas.

For the Chips:

• 1

  Preheat oven to 400 degrees F

• 2

  Coat Potato slices with Olive Oil. Sprinkle with Seasoned Salt.

• 3

  Bake in preheated oven for 45 minutes, or until golden brown.

• 4

  Enjoy.

For the Mushy Peas:

• 1

  Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.

• 2

  Drain peas, and mash with a potato masher. Add cream, butter, salt and pepper to peas and stir.

• 3

  Adjust seasonings to taste, and serve immediately.

• 4

  Enjoy.