Cider Battered Fish, Wedges and Mushy Peas

Enjoy this on a Friday! Or a Saturday or even Sunday if you don't want to cook a roast. It's up to you. If you want to cook for more people increase everything apart from the Sunflower oil.

Serves 1

Fish

175g Self Raising Flour

25g Cornflour

150ml Cider

1 Fillet of Sustainable White Fish (I used Plaice)

Salt and Pepper

2 tbsp Self Raising Flour
600ml Sunflower Oil

Wedges

1 Large Potato

2 tbsp Olive Oil

½ tsp Dry Mint

½ tsp Dry Rosemary

Salt and Pepper

Mushy Peas

Mug of Frozen

2 New potatoes, cut in half

Hanful of Fresh Mint, chopped

Knob of Butter

Salt and Pepper

1. Preheat the oven to 200c/180c fan assisted. To make the batter, sift the 175g Self Raising Flour and cornflour into a mixing bowl. Then gradually introduce the cider while whisking. You should have a thick consistency. Leave to prepare the rest of the meal.

2. Cut the potato into wedges. Par boil in a pan for 5 minutes. Then drain, add the oil, herbs and salt and pepper and shake in the pan. Then tip onto a baking tray. Cook for 40 minutes in the oven. Turn after 20 minutes.

3. For the peas. Boil the new potatoes and peas in a pan until cooked. In a deep pan add the sunflower oil and heat up to 200c. If you haven't got a thermometer drop a bit of batter in the pan and it should start to cook when dropped in the pan.

4. Put 2 tbsp of Self Raising Flour on a plate and cover the fish with the flour. Give the batter another stir. Then dip the fish in batter. Add to the pan with the sunflower oil. Cook for 2-3 minutes then turn over and cook for a further 2-3 minutes until the fish is golden brown all over. Place (Plaice get it) on paper towel so the excess oil comes off.

5. Mash the peas with mint, butter and bit of salt and pepper. Plate all parts of the meal on the plate and enjoy with a good cider.