Name: Fish and Chips with Minty Mushy Peas
Yield: 4 Servings
Ingredients: 2 tablespoons unsalted butter; ½ small onion, finely chopped; 2 cups shelled fresh peas (from about 2 pounds pods) or 10 ounces frozen peas, thawed; ¼ cup vegetable stock or water; Kosher salt and freshly ground black pepper; ¼ cup fresh mint leaves; Vegetable oil (for frying; about 5 quarts); 2 large russet potatoes (about 1 pound), peeled, cut into ½-inch-thick sticks; 1 12-ounce can lager beer (such as Budweiser); 1 teaspoon soy sauce; ¼ teaspoon cayenne pepper; 1⅓ cups plus ½ cup self-rising flour; Kosher salt and freshly ground white or black pepper; 4 4-ounce strips haddock or cod; A deep-fry thermometer

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Peden & Munk

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

Recipe notes