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Beer-battered plaice

James Tanner from Great Food Bites
Beer batter has a particularly light and airy texture and is put to good use in James Tanner's recipe for fish and chips with all the trimmings

Beer-battered plaice

Method

1. Mix all the batter ingredients together in a large bowl, and leave on one side for 20 minutes, at room temperature.

2. Preheat the oven to 180C/gas 4. Using a sharp knife, shape the potatoes into rectangular blocks, about 5cm x 1.5cm. Heat the olive oil in an ovenproof frying pan and add the potato chips along with the chopped garlic, thyme and rosemary. Cook on all sides for about 2 minutes, before adding the butter and frying for a further 1 minute.

3. Put the whole pan in a preheated oven and bake for 6 minutes, turning the potatoes over halfway through cooking. Remove from the pan and drain the potatoes on kitchen paper.

4. Blanch the peas in boiling salted water for 30 seconds. Drain, and tip the peas into an electric liquidiser. Add the seasoning, mint leaves and butter.

5. Combine all the ingredients for the tartare sauce and taste for seasoning. Set aside while you fry the fish.

6. Heat a deep fat fryer, half-filled with vegetable oil, over a moderate heat. Dust the plaice fillets with flour and dip into the beer batter. Deep fry in hot oil until golden brown - this should take about 3-5 minutes. Drain on kitchen paper.

7. Spoon the pea puree onto a plate and stack the fries on top. Sprinkle with salt and accompany with the battered fish. Serve with lemon wedges.