1. Combine the water, sugar and salt in a saucepan and bring to the boil. Add the peas and cook for 2 minutes.
2. Drain the peas then combine with the butter in a food processor and pulse the mix a few times to crush the peas, being careful not to blend too much.
To finish: • 150g self-raising flour • 1 bottle lager beer • 600g Gurnard fillets, skinned and boned • 2 lemons, cut into wedges • Sea salt • Additional flour for dusting
1. Heat the deep fryer to 180C. In a bowl gently whisk together the beer and self-raising flour, being careful not to over work the batter (a few lumps are okay). The chips will take about 7 minutes to finish in the deep fryer and the fish about 5 minutes, so start the chips first.
2. Season the fish with salt and lightly dust with flour. Place the floured fish in the batter to coat. Slowly and carefully place the battered fish into the deep fryer. Make sure the fish is just about to float before releasing it, otherwise it can sink to the bottom of the fryer and get stuck. Once the fish and chips are golden, lift them in the basket and allow to drain. Place on a paper towel to absorb any excess fat and season with salt.
3. Serve the fish and chips with a good spoon of the warmed mushy peas and a lemon wedge.
