Ingreadient :

• 200g plain flour
• 1 tsp salt
• 1 tsp sugar
• 5g fresh yeast
• 15ml white wine vinegar
• 150ml beer
• Dripping or vegetable oil for frying
• 200g  frozen chips
• 100g marrowfat peas dried
• 1 tsp bicarbonate of water

To serve

• Lemon wedges
• White sliced buttered bread

Direction :

1. Soak the peas overnight in cold water, drain, pop into a pan and cover in water. Add the bicarb, bring to the boil and then simmer for 40 minutes. Season.
2. Bring a deep fat fryer to 180c.
3. Whisk together the flour, salt, sugar, yeast, vinegar and beer. Dip the cod in, cover completely, and then fry for 3 to 4 minutes. Drain and season.
4. Deep fry the chips for 2 minutes, drain and season.
5. Serve the fish and chips and mushy peas.