= FISH & CHIPS =

• Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
• Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point.
• Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
• Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips.
• Fry the fish and chips for 4 to 5 minutes until crispy and brown.
• Remove the basket and drain the fish and chips on paper towels; season lightly with salt

= MUSHY PEAS =

• Place the peas in a large bowl or stock pot, the peas will swell and so need plenty of room to expand.
• Add the bicarbonate and cover with 300ml / ½ pint boiling water and stir to make sure the bicarbonate has dissolved.
• Add the peas and leave to soak overnight, or for a minimum of 12 hours.
• Drain the peas in a colander, then place in a large saucepan, cover again with cold water and bring to the boil.
• Lower the heat and simmer for approx 30 mins or until the peas have softened and turned mushy.
• Season with salt and pepper to taste