Battered Hake With Salt & Vinegar Chips And Mushy Peas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Peel and finely chop your shallot[s]

Combine the chopped shallot with your mayo and a squeeze of your lemon[s] in a small bowl

Season with a pinch of salt and give everything a good stir – this is your lemon mayo

Meanwhile, combine your Marmite and 80ml [120ml] [160ml] cold water in a small bowl, stirring continuously until fully combined – this is your Marmite water

Add 60g [90g] [120g] flour to a separate large bowl with half of your red wine vinegar (save the rest for later!), a generous pinch of salt and the Marmite water

Stir everything together thoroughly until there are no lumps, then set aside for later – this is your batter

Pat your fish fillet[s] dry with kitchen paper and cut each fillet in half on a diagonal

Season the fish with a pinch of salt and sprinkle both sides with flour until fully coated, then tap off any excess

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the base of the pan) over a high heat

Once the pan is hot, dip the floured fish into the batter and turn it several times until fully coated, then add the coated fish to the pan and cook for 4-5 min on each side until cooked through, golden and crispy – this is your battered fish

Tip: Your fish is cooked once it turns opaque and flakes easily

Add your blanched peas to a pot, cover them with boiled water and bring to the boil over a high heat

Cook for 1 min or until they're warmed through, then drain and return to the pot with a knob of butter

Mash the peas until they come together nicely – these are your mushy peas

Cut the remaining lemon into 1 wedge per person