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.