Classic Gordon Ramsay Beer-Battered Fish & Chips with Mushy Peas

In a large mixing bowl, whisk together 2 cups flour (240g), 1 cup rice flour (120g), 2 eggs, and 1 bottle beer (330ml) until a smooth batter forms. Cover with plastic wrap and rest in the refrigerator overnight (or at least 8 hours).

Place 4 pieces cod fillets (680g) onto a stainless tray and sprinkle evenly with 1 tsp salt. Allow salt to sit for 2 minutes to extract surface moisture.

Brush off the excess salt and pad down the cod fillets thoroughly with clean paper towels until the fish surface is completely dry.

In a shallow baking dish, combine 1 cup flour (120g), 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika. Roll dried cod fillets in the seasoned flour until fully coated on all sides, then dust off excess flour.

Dip each floured cod fillet into the bowl of rested beer batter. Roll round and lift gently by the tip, letting excess batter drip back into the bowl until evenly coated.

Heat 1.5L frying oil in a deep dutch oven or fryer to 300°F (150°C). Gently lay the battered fish into the oil away from you. Shake the pot gently, use a slotted spatula to baste hot oil over the top of the fish, flip after 2 minutes, and fry for 6 to 7 minutes in total until crispy and golden brown.

Lift cooked fish out using a wire skimmer, shake off excess oil, transfer onto a wire rack over a baking sheet, and sprinkle immediately with 0.5 tsp salt while piping hot.

Peel 800g Yukon Gold potatoes and cut into thick chips. Do not wash cut potatoes. Place into fry basket and blanch in oil at 330°F (165°C) for 2 minutes without color, then lift out to rest.

Allow blanched chips to rest on a paper towel-lined tray while cranking oil temperature up from 330°F (165°C) to 385°F (195°C).

Lower blanched chips back into hot oil at 385°F (195°C) for second fry for 3 to 4 minutes until puffed, golden brown, crispy, and floating on the surface.

Transfer fried chips onto a paper towel-lined tray and dab off excess oil. Transfer chips into a mixing bowl, add 3 tbsp minced fresh parsley (15g), 0.25 tsp paprika, 0.5 tsp salt, and 0.25 tsp black pepper, then toss thoroughly.

Heat 1 tbsp cooking oil in a skillet over medium heat. Add 4 cups frozen peas (600g), 0.5 tsp salt, and 0.25 tsp black pepper. Add 1 minced shallot, 1 clove minced garlic, and 1 tbsp butter (15g). Sauté and toss for 2 minutes until peas are tender and butter melts.

Turn off heat completely. Use a potato masher to coarsely crush the cooked peas directly in the skillet into a thick, chunky mash. Add another 1 tbsp butter (15g) and fold through until glossy.

Stack fresh mint leaves, roll them tightly together, finely slice into chiffonade shreds (1 tbsp, 5g), and sprinkle over the warm mushy peas.

Trim the top and bottom ends off 1 whole lemon and cut vertically into clean serving wedges.

Arrange the crispy beer-battered fried cod fillets onto a warm serving plate alongside a stack of double-cooked seasoned chips and a generous scoop of minty mushy peas. Spoon 4 tbsp tartar sauce (60g) onto the side, squeeze fresh lemon juice over the hot crispy fish, and serve immediately.