Beer Battered Fish Chips and Mushy Peas

Step 1

Cover peas and baking soda in water in a saucepan. Bring to a boil. Remove from heat, cover pan, and let peas soak for at least two hours. Rinse peas well, and cover with fresh water; add salt. Bring to a boil; reduce heat to low, cover the pan, and simmer for an hour or until the peas are thick and mushy. If necessary, adjust the liquid by adding more water, or cooking the peas with the top off to reduce the liquid.

Step 2

Whisk together 3/4 cup of flour, salt, and beer. Let sit for three hours.

Step 3

Heat several inches of peanut oil to 375° F in a Dutch oven set over medium high heat. Pat fish fillets dry with paper towels. Coat in remaining 1/4 cup of flour; dip in beer batter, letting excess batter drip off. Fry for 7 to 8 minutes in hot oil until golden brown. Drain on wire rack set over baking sheet. Repeat with remaining fish.

Step 4

Cook frozen french fries according to package directions.

Step 5

Yield: 4 servings.