6 large potatoes, unpeeled, chopped into thick chips
2 tbsp chaat masala
2 tbsp flaky salt
For the peas:
100g frozen peas, defrosted
1 onion, finely chopped
1 tbsp black mustard seeds
1/4 tsp turmeric
Salt & pepper
Pre-heat a deep pan filled with vegetable oil or a deep fat fryer to 170 C.
For the fish, combine the fish fillets, turmeric, chilli powder and lemon juice in a bowl and set aside for 5 minutes.
Meanwhile, whisk together the flours and salt and add the beer, whisking until you have a batter the same consistency as single cream.
Take the fish fillets and dip into the batter, allowing excess batter to drip off before placing into the hot oil for 5 minutes, or until golden and cooked through.
Pre-heat the oven to 180 C. For the chips, place the chips onto a baking sheet and drizzle with olive oil. Massage the oil into the potatoes and bake for 30 minutes, or until golden and cooked through. Once out of the oven, sprinkle with the chaat masala and salt.
For the peas, fry the onion and mustard seeds in a hot pan with 1 tbsp olive oil until translucent. Add the peas, turmeric and salt and pepper and fry for a further 3 minutes until warmed through.
Serve everything together for a tasty twist on classic fish and chips!