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Beer Battered Cod Fillet Served With Minty Mushy Peas

The classic British pub grub staple, easy to make and even easier to eat!

Serves: 10        Time: 30 mins



Cod Fillets 10pce
Fish Batter Baking Mix 1000g
Beer 200ml
St. Nicholas Mushy Peas 850g
Unsalted Butter 40g
Mint 4g
Thick Cut Fries 1000g
Coronet Tartare Sauce Portions 10pce
Heinz Malt Vinegar Sachet 10pce

1. Place the cod in the fridge on a tray, covered with clingfilm
2. To make the batter, combine the batter mix with 200ml of your chosen beer and whisk to remove all lumps
3. Add the mushy peas, butter & chopped mint to a hot saucepan, keep warm
4. Take the cod from the fridge and dust with flour. Dip into the batter and place into fryer. Cook for 5-6 minutes or until core temperature has been reached
5. Remove cod from the fryer and place onto a wire rack to rest for a 2minutes
6. Cook the chips as per cooking instructions on packet
7. Serve the cod and chips with peas, tartare sauce & vinegar.