Fish, chips & mushy peas

INGREDIENTS

• sunflower oil, for deep-frying
• ½ teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 225 g white fish fillets, from
• , pinboned, ask your fishmonger
• 225 g flour, plus extra for dusting
• 285 ml beer, cold
• 3 heaped teaspoons baking powder
• 900 g potatoes, peeled and sliced into chips
• 1 knob butter
• 4 handfuls podded peas
• 1 small handful fresh mint, leaves picked and chopped
• 1 squeeze lemon juice
• sea salt
• freshly ground black pepper