180g boneless cod fillet, 25g plain flour, 150ml beer batter, 50g mushy peas, 120g chunky chips, 35g tartare sauce, 35g malt vinegar, 1 pinch Balsamic flakes, 1 pinch Black sea salt, 1 lemon wedge, 2000ml vegetable oil for frying
1. Heat oil in pan or fryer to 180℃.
2. Place cod fillet in flour and coat well. Shake off excess and then place in beer batter, coat well with batter and shake off excess. Place cod in hot oil and fry until golden, turn often. Drain on kitchen paper.
3. Place chunky chips in oil and fry until golden and crisp.
4. Arrange battered cod on a serving plate. Arrange chunky chips in neat pile by side. Add mushy peas. Serve with lemon wedge, malt vinegar and tartare sauce, sprinkle balsamic flakes and black sea salt.
Source Reference: www.chinanwc.com