- 1 tbsp olive oil
- ½ onion, peeled and chopped
- ½ red or green chilli, finely chopped
- 140g/5oz pancetta cubes or streaky bacon, chopped
- 200g/7oz frozen peas, defrosted
- 500g/1lb 2oz potatoes, peeled and cut into chips
- 1 litre/1¾ pints vegetable oil, for deep-frying
- 1 sprig fresh rosemary, leaves only, chopped
- salt, to taste
- 100g/3½oz self-raising flour
- 100g/3½oz cornflour
- 1 tsp Chinese five-spice powder
- 1 tsp salt, plus extra to taste
- 175-200ml/6¼-7¼fl oz soda water
- 2 x 175g/5oz cod or hoki fillets
- lemon wedges, to serve
- For the peas, heat the oil in a frying pan over a medium heat and fry the onion for 1-2 minutes. Add the chilli and stir well.
- Add the pancetta or bacon and cook for 8-10 minutes until golden-brown and crisp.
- Add the peas to the pan, give the pan a good shake and cook for a further 2-3 minutes.
- For the chips, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Carefully place the potatoes into the hot oil. Cook for about ten minutes, until golden-brown and crisp. Remove from the pan using a slotted spoon and drain on kitchen paper.
- Sprinkle with the rosemary and a little salt.
- For the fish, sift the flour, cornflour, five-spice powder and salt into a bowl and stir.
- Gradually pour in the soda water, whisking continuously, to make a smooth batter the consistency of thick double cream.
- Using tongs, dip the fish fillets into the batter to coat completely, shaking off any excess.
- Place the fish into the hot oil that the chips were cooked in. Cook for 4-5 minutes, turning carefully from time to time.
- When golden-brown and crisp, remove the fish from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with salt, to taste.
- To serve, place the fish onto plates with the chips and peas and lemon wedges.