Fish n Chips

Serves 4

1.5kg baking potatoes
2ltrs vegetable oil
salt and pepper
100g plain flour, plus 2tbsp extra
1/2tsp baking powder
200ml lager
1tbsp cider vinegar
4 x 175g skinless fish fillets: coley, cod or haddock
500g peas
3tbsp water
knob of butter
3tbsp creme fraiche
2tbsp mint, roughly chopped
2tbsp parsley, roughly chopped
2tbsp capers in brine, drained, rinsed and chopped
juice and zest of 1 lemon, plus wedges

Preheat oven to 220, gas mark 7.
Peel and cut the potatoes into chips.  Dry them with a tea towel to remove starch, then mix them with 4tbsp oil and season with salt and pepper.  Spread the chips on a lined baking tray and bake for 35-40 mins, turning frequently until they are golden all over.
Meanwhile, sieve the flour and baking powder together and season with salt.  Gradually add the lager and vinegar and mix quickly to get rid of the lumps until its the consistency of thick cream.  Pat the fish fillets dry with kitchen paper.
Pour the remaining oil into a deep pan to a depth of 5cm and heat to 160.
Dip the fish in 2tbsp flour, then the batter.  Lower a fillet into the oil and cook for 8-10 mins, turning with metal tongs.  When crisp and golden, drain on kitchen paper and keep warm.
Put the peas into a pan with the water and butter.  Cover and simmer for 2-3 mins.  Remove from the heat and crush with a masher.  Stir in the creme fraiche, herbs and capers.  Add the lemon juice and zest before serving with lemon wedges to squeeze over.