Fish in beer batter

Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Per serving: 417 cals; 18g fat (3g saturated)

•100g (3½oz) self-raising flour
•150ml (¼pt) beer or lager
•Sea salt and freshly ground black pepper
•250g (9oz) frozen garden peas
•Sprigs of fresh mint (optional)

•4 pieces frozen cod fillet, each about 125g (4oz), skinned

1 Blend the flour, beer and 1tsp salt in a food processor or liquidiser until smooth to make a batter. Pour into a shallow bowl.
2 Boil the peas for 3 minutes in salted water. Drain and crush with a fork or potato masher. Add the mint, if liked. Keep warm.
3 Heat about 3cm (1¼in) oil in a deep-sided frying pan to around 170ºC (325ºF).
4 Defrost and season the fish. Dip into the batter, then lay carefully in the hot oil. Deep fry in two batches for 3–4 minutes until golden brown and crisp. Drain on kitchen paper and serve with the peas. Tastes great with some chunky chips and a sprinkling of vinegar.

Recipes taken from Roz Denny's 'The Big Book of Great British Recipes' (Duncan Baird Publishers, £12.99).

Try more great British recipes…

Garden-fresh tomato soup

Cornish pasties

Shepherd's pie

Toad in the hole

Fish in beer batter

Old English strawberry trifle

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