- vegetable oil, for deep-frying
- 15g/½oz fresh yeast
- pinch sugar
- 300ml/10fl oz beer
- 1 tsp cider vinegar
- 200g/7oz plain flour
- pinch salt
- 1 large plaice or lemon sole, skinned, pin-boned and cut into strips
- 300g/10½oz floury potatoes (such as Maris Piper), peeled, cut into 1cm/½in thick chips and rinsed in cold water
- ½ lemon, cut into wedges, for serving
- 50g/1¾oz frozen peas, defrosted
- 50g/1¾oz natural yoghurt
- pinch chilli flakes
- 1 tbsp chopped fresh mint
- salt and freshly ground black pepper
- For the fish and chips, heat the oil in a deep-fat fryer to 190C, or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment. It is ready to use when the mixture starts to bubble.
- Dip the fish in the batter and deep-fry until golden-brown and cooked through (about 3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.
- Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
- For the peas, place the peas, yoghurt, chilli flakes, salt and pepper into a blender and blend until almost smooth.
- Mix in the mint just before serving and serve immediately with the fish and chips.