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Ingredients
Ingredients
Fish
Fish
5 white fish fillets (cod, haddock, or pollock, ~150–200 g each)
60 g (½ cup) all-purpose flour (for dredging)
Neutral oil for frying (canola, sunflower, or peanut), enough for 2–3 in (5–7 cm) depth
Beer Batter
Beer Batter
80 g (⅔ cup) all-purpose flour
½ tsp baking powder
½ tsp salt
100 ml (scant ½ cup) Birra Moretti (ice cold, from 500 ml bottle)
Mushy Peas (canned version)
Mushy Peas (canned version)
1 can peas (~400 g / 14 oz), drained
15 g (1 Tbsp) butter
1–2 Tbsp pea liquid or milk (to loosen)
Salt & black pepper to taste
Optional: ½ tsp dried mint or squeeze of lemon
Fries
Fries
Russet potatoes (cut into chips) or frozen fries
Cooked in air fryer at 200 °C (390 °F) for ~15 minutes
Method
Method
Prepare batter first: Whisk flour, baking powder, and salt. Add cold Birra Moretti until smooth (pancake batter consistency). Chill in fridge.
Start fries: Place in air fryer (~15 minutes).
Make mushy peas: Heat peas with butter, mash with pea liquid or milk, season with salt, pepper, and optional mint/lemon. Cover to keep warm.
Heat oil: In a deep pan, bring oil to 175–185 °C (350–365 °F).
Coat fish: Pat dry → dredge in flour → dip in cold beer batter.
Fry fish: Carefully lower into oil. Cook ~3–4 min per side (7–8 min total). If pieces fuse, fry as a clump for 10–12 min until golden.
Drain & serve: Rest fish on paper towels or a rack. Plate with fries and mushy peas. Serve with lemon wedges and tartar sauce.
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