For the Chips:
• 2 lb  unpeeled, even-size potatoes
• 2 tbsp olive oil
For the Peas:
• 10 oz frozen peas
• 1 tbsp olive oil
• 2 tsp lemon juice
For the Fish:
• 1 lb cod fillet, cut into 4 equal-size pieces
• 2 oz self-raising flour, plus 1 tbsp
• 2 oz cornflour
• 1 egg white
• 3/4 cup ice-cold sparkling water
• 1 cup sunflower oil, for frying
• 1 lemon, cut into wedges

For Chips:
• Scrub the potatoes, cut into 3/4 inch thick lengthways slices, then cut each slice into 3/4 inch thick chips.
• Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. • Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead.
• Heat oven to 425 degrees F.
• Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
• Transfer the chips to a bowl and toss in the remaining oil using your hands.
• Tip out in a single layer onto the hot roasting tin.
• Bake for 10 mins, then turn them over.
• Bake 5 more mins, then turn again.
• Bake for a final 5-8 mins until crisp.
• Drain on paper towels.
For the Peas:
• Cook the peas in boiling water for 4 mins.
• Drain, then tip into the pan and lightly crush with the back of a fork.
• Mix in the oil, lemon juice and freshly grated pepper.
• Cover and set aside.
For the Fish:
• Pat the fillets dry with paper towels.
• Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess.
• Pour the oil for frying into a heavy, medium non-stick pan.
• Heat to 390 degrees F (use a thermometer so you can check the oil stays at that temperature).
• Mix  flour, cornflour, a pinch of salt and some pepper.
• Lightly whisk the egg white with a  whisk until frothy and bubbly, but not too stiff.
• Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth.
• Add the egg white, then lightly whisk in just to mix.
• Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon.
• Fry for 5-6 mins, making sure the oil stays at 390 degrees F and turning the fish over halfway through so it is golden all over.
• Lift out with a slotted spoon, drain on kitchen paper.
• Check the oil is back up to 390 degrees F, then repeat with remaining fish.

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