Beer-Battered Fish with Fries and Mushy Peas

Method

1. 1. Cut the fish into 2-inch pieces and pat dry.
2. 2. In a bowl, mix flour, cornstarch, salt, and baking powder.
3. 3. Gradually add cold beer to the dry ingredients, stirring until a thick batter forms.
4. 4. Dip the fish pieces into the batter, ensuring they are fully coated.
5. 5. Heat oil in a deep fryer or heavy pot to 175°C (350°F).
6. 6. Fry the battered fish for 6-8 minutes until golden brown and crispy.
7. 7. While the fish fries, prepare the fries by cutting potatoes into thick strips and frying them in the same oil until golden.
8. 8. Serve the fish and chips with a side of mushy peas.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.