Fat chips and a minty pea puree bring a modern feel to this old favourite by James Tanner. It's an easy recipe to pull off and a good choice if you are cooking for friends as, let's be honest, everyone loves fish and chips.
Mix all the batter ingredients together in a large bowl and leave to prove for 20 minutes at room temperature.
Square off the potatoes until they are rectangular – and about 4inches long by 1 inch wide. Heat the olive oil in a pan and add the potato chips along with the garlic, thyme and rosemary. Cook on all sides for about 2 minutes, then add a knob of butter and cook for 1 minute. Put the whole pan into a preheated oven (180c) for 6 minutes, turning halfway through cooking. When done, remove from the pan and drain on kitchen paper.
Blanch the peas in boiling salted water for 30 seconds. Lightly drain them, then blend them with the seasoning, mint leaves and a knob of butter.
Flour the fillets of plaice. Dip them into the beer batter and then deep fry at 180c until golden brown and risen (this will take about 3 minutes).
Place the pea puree onto a plate, stack the fries on top in a tower, sprinkle with salt, then lay the battered fish on top. Serve with ½ lemon.
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