Cider-Battered Fish and Chips with Wasabi Peas

Make your batter by whisking together the ingredients, apart from the egg white. Leave to rest in the fridge for 20 mins.
Make your peas by adding the peas, butter, and 300ml of water to a pan and cooking for a few minutes. Drain, then add the wasabi paste and mash with a fork. Keep warm until you’re ready to serve.
Finish the batter by folding in the stiff egg whites until well combined. Fill half a pan with sunflower oil and bring to a temperature of 180C. Flip the fish fillets in the batter, then gently lower them into the oil one at a time. Fry until puffed up and golden brown, then drain on kitchen paper and serve with chips and peas. Yum!

30 mins

4 serving

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