Ingredients:
4 large boiling potatoes (2 1/4 lb)
3 qt vegetable oil (96 fl oz)
1 ½ cups all-purpose flour
1 (12-oz) bottle cold beer (preferably ale)
1 Tsp Baking powder
1 1/2 lb Cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)

Special equipment: a deep-fat thermometer
Accompaniment: malt vinegar

Method:
Peel potatoes and cut into batons about 2.5” long 1/4'” wide, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer or use deep fat fryer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 cup flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt and 1 teaspoon of baking powder.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches. Season fish and chips with salt.

Ingredients:
1 lb. Garden peas
4 tbs. Chopped Mint
TT Salt & Pepper
6oz Heavy cream

Method:
Bring a saucepan of salted water to the boil and cook the peas for 3-4 minutes, then drain. Return the peas to the pan, add the heavy cream and mint and mash roughly using a fork or potato masher bring the peas back up to a simmer season with salt and pepper to taste.
Serve immediately with fish & chips