Dairy-Free Fish and Chips with Mushy Peas

Ingredients

• 2 Cod fillets
• 1 cup Plain flour
• 1 tsp Baking powder
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 3/4 cup Sparkling water
• 2 large Potatoes
• 1 cup Peas
• 1 tbsp Dairy-free butter
• 1 tbsp Mint
• for frying Vegetable oil

Instructions

1. 1In a medium bowl, combine the 1 cup of plain flour, 1 tsp of baking powder, 1/2 tsp of salt, and 1/4 tsp of pepper. Gradually whisk in the 3/4 cup of sparkling water until you have a smooth batter with no lumps.
2. 2Pour enough vegetable oil into a large, heavy-bottomed pot to fill it about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
3. 3Pat the 2 cod fillets completely dry with paper towels. Dip each cod fillet into the batter, making sure it is entirely covered. Let any excess batter drip off.
4. 4Carefully lower one battered cod fillet into the hot oil. Fry for 5-7 minutes, turning occasionally, until the batter is golden brown and crisp, and the fish is cooked through. The internal temperature should reach 145°F (63°C). Remove the fish from the oil and place it on a wire rack to drain.
5. 5Cut the 2 large potatoes into thick chips, about 1/2-inch thick. Carefully add the chips to the same hot oil, being careful not to overcrowd the pot. Fry for 8-10 minutes, or until they are golden brown and crispy. Remove the chips from the oil and place them on the wire rack with the fish.
6. 6While the chips are frying, place the 1 cup of peas in a small saucepan and cover with boiling water. Cook for 5 minutes, or until the peas are tender. Drain the peas thoroughly.
7. 7Return the drained peas to the warm saucepan. Add the 1 tbsp of dairy-free butter and the 1 tbsp of mint. Mash the peas with a fork or potato masher until they are mostly broken down but still have some texture. Season with a pinch of salt and pepper.
8. 8Serve the golden-brown battered cod fillets immediately with the crispy chips and the warm mushy peas.

Substitutions

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