Directions

Cod:

1. Defrost the cod and cut into strips (approx 1.5" - 2").

2. Mix flour, baking powder and salt in medium bowl.

3. Place 1/2 cup or so of flour in a separate, shallow bowl.

4. Add the cold beer to the flour mixture right before you're ready to cook and whisk well until combined.

5. Dredge the cod pieces in the plain flour and then drop in the beer/flour mixture to coat. Set aside. 

6. Heat approx 1" of olive oil in skillet on med-high on your stovetop.

7. Once oil is hot, drop in the coated pieces of cod.

8. Let cook approx 2 min per side, turning gently until done.

9. Serve immediately.

For the Chips:

1. Preheat oven to 400 degrees.

2. Slice 2 russet or yukon gold potatoes into 1/2" strips, leaving the skin on.

3. Mix with olive oil, sea salt, pepper and chives (optional) in large bowl to coat.

4. Place fries in a single layer on baking sheet (I use a piece of parchment paper for easy clean up).

5. Bake in oven 25-30 minutes until desired crispiness, flipping with spatula halfway through.

Mushy Peas:

1. Steam the peas for approx 6 min in steamer basket over 1" of boiling water on your stovetop. Remove from heat.

2. Melt butter in saucepan over medium-low heat.

3. Pour peas into butter and mash, using a potato masher, to desired consistency (I prefer them semi-solid).

4. Add the whipping cream and stir until creamy.

5. Add salt & pepper to taste.

6. Serve with beer battered fish & chips!