Battered Fish Fillets with Pea Purée

Method

Batter
Sift the flour into a large bowl and season with salt and pepper.

Make a well in the centre and gradually whisk in the egg yolk and beer until smooth.

Stir in the water and keep chilled until ready to use.

For cooking
Heat oil in a deep fat fryer to 180–190°C or use a heavy-based pan, filled to one third full with oil.

Whisk the egg white until stiff peaks form, and fold into the reserved batter using a metal spoon.

Season the flour with salt and pepper and lightly coat the fish fillets in the seasoned flour, shaking off the excess, then dip each fillet into the batter to coat well.

Fry two pieces at a time, in the hot oil for 5–6 minutes until golden.

Remove with a slotted spoon, drain on kitchen paper and keep warm whilst cooking the remaining fillets.

Pea Purée
Boil the peas for 2 minutes.

Drain and add the butter, cream, mint, salt and pepper, and purée using a hand blender.

Serve with the fish fillets.