Classic Fish & Chips with Minty Mushy Peas

Defrost and thoroughly pat dry 150 gr Frozen Hake fillet. Cut 300 gr Potatoes into thick-cut chips. Finely chop 3 gr Fresh Mint. Season the hake fillets with ¹/₄ tsp Table salt and ¹/₂ tsp Black Pepper - Powder, then dredge them in 12 gr Flour.

In a medium bowl, whisk the remaining 48 gr Flour, 15 gr Corn starch, ³/₄ tsp Baking Powder, ¹/₄ tsp Table salt, and 75 ml Sparkling water until you get a smooth, cold batter.

Boil 100 gr Peas - frozen in water for 3 minutes, drain, then mash with 2 tsp Butter, the chopped mint, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder to make the mushy peas.

Heat 500 ml Sunflower oil in a deep pot to 130°C (266°F), then fry the potatoes for 7-8 minutes until soft but not browned, and remove to drain.

Increase the oil temperature to 180°C (356°F) and fry the blanched chips a second time for 4-5 minutes until golden-brown and crispy, then transfer to paper towels.

Dip the floured hake fillets into the cold sparkling water batter to coat them completely, then carefully lower them into the hot oil at 180°C (356°F).

Fry the battered hake fillets for 5-6 minutes, turning once, until the batter is deep golden and crispy, then transfer to a wire rack to drain.

Toss the hot, crispy chips and fried fish with the remaining ¹/₂ tsp Table salt to season them perfectly.

Serve the crispy fish and chips alongside the minty mushy peas, presented immediately with wedges of ¹/₂ piece Lemon and ³/₄ tbsp Apple Vinegar on the side.