|  Meantime


Tony Fleming of The Great British Chefs calls upon Meantime Wheat beer to make a flavoursome batter for the cod in this enticing fish and chips recipe. The chips are triple cooked to ensure a fluffy centre and crisp exterior.


Meantime wheat beer battered fish
4 cod fillets, or haddock, bones removed
200g of plain flour, extra for dusting
20g of fresh yeast
330g of Meantime wheat beer
1 pinch of sugar
1 pinch of salt

Mushy peas
250g of marrowfat peas, dried
1 large carrot, peeled
1/2 large onion, peeled
1 garlic clove, peeled
2 bay leaves
1 pinch of bicarbonate of soda
1 knob of butter
1 dash of malt vinegar

Triple cooked chips
6 large Maris piper potatoes
rapeseed oil


1. For the mushy peas, soak the peas in cold water overnight. Strain the peas and place them in large saucepan. Cover once again with water and bring them to the boil, then strain and cover with fresh water

2. To the saucepan, add the peeled carrots, onion, garlic, bay leaf and a pinch of bicarbonate soda. Bring to the boil once more and turn down the heat to a simmer. Simmer for approximately 1 ½ hours–2 hours, until there is no bite left in the peas

3. For the batter, add the flour, yeast, Meantime wheat beer, sugar and salt to a bowl. Whisk together until smooth and allow the mixture to stand for 1-2 hours. Make sure to place the mixture in a warm environment so that the yeast can ferment

4. For the chips, wash and peel the potatoes. Then, cut into chip sized lengths, approximately 7mm wide. Wash under cold water to remove any remaining starch

5. Add the cut potatoes to a pot of cold salted water and bring to the boil. Turn down and simmer for 2 minutes, the chips should be slightly tender but still firm. Drain the water and allow the chips to steam dry and cool down

6. Blanch the cool chips in hot rapeseed oil in a deep-fat fryer set to 150˚C for 6-7 minutes. Drain and place on an absorbent kitchen towel. At this point, the chips can be set aside to cool – they will finished in the deep-fat fryer before serving

7. Returning back to the peas, remove the carrot, onion, bay leaf and garlic from the pan. Whisk the peas down to the right consistency. If it becomes too dry add a dash of water but if they appear too wet, continue to cook over a low heat until thickened

8. Once the mushy peas are of the right consistency, season to taste with salt, pepper and malt vinegar, finishing with a knob of butter. Set aside until needed

9. Returning to the chips, fry them again in a pan or a deep-fat fryer full of rapeseed oil at 180˚C . They should be golden brown and crispy but still be tender in the middle. Remove from the oil and immediately season with salt

10. After the batter has fermented, whisk the mixture lightly until smooth

11. Pat-dry the cleaned and boneless fish, then dust in the seasoned flour and shake to remove any excess. Immerse the fish fillet in the beer batter and hold above the mixture to allow the excess batter to drip off

12. Using the same frying oil, carefully place one end of the fish in the oil before laying the rest of the fillet down. This will help stop the fish sticking to the bottom. Cook the fillet for 4-6 minutes until golden brown. Remove from the oil and place on some kitchen paper to soak up the excess oil

13. Arrange the fish onto plates with the chips and mushy peas, adding a slice of lemon wrapped in muslin if you prefer. Serve with your favourite sauce.



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