Ultimate Fish & Chips With Stout-Battered Sole And Crushed Peas

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

Boil a full kettle

Chop your red potato[es] into chunky chips, then add to a pot with plenty of boiled water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 8-10 min or until slightly softened

Meanwhile, mix your stout paste with 50ml [75ml] [100ml] cold water in a medium bowl until fully combined, then add your cornflour and 2 tbsp [3 tbsp] [4 tbsp] flour

Add a generous pinch of salt and whisk until a smooth, thick batter remains – this is your stout batter

Reboil a kettle

Chop your dill finely, including the stalks

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your mayo and half the chopped dill (you'll use the rest later!) in a small bowl with a squeeze of lemon juice and a pinch of salt and pepper – this is your dill mayo

Once slightly softened, drain the chunky chips and shake them around the colander to fluff up the edges

Add the chunky chips to a baking paper-lined baking tray with a generous drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for 25-30 min or until crispy and golden – these are your double cooked chips

While the chips are cooking, add your blanched peas to a colander and pour boiled water all over them to refresh them

Add the refreshed peas to a blender with the remaining chopped dill, a generous pinch of salt and pepper and a knob of butter

Blitz until you have a course texture, then set aside, covered with a tea towel to keep warm – these are your crushed peas

Season the sole fillet[s] with a pinch of salt and sprinkle both sides with flour until fully coated, then tap off any excess – this is your floured sole

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 medium-high heat

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

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

Tip: Cooking for 3 or more? Use 2 pans or cook in batches