Fish and Chips

Ingredients for 2–4 servings:

600 g cod (cleaned, frozen)
180 g wheat flour
240 g light beer (Pilsner type recommended)
60g milk
180 g breadcrumbs
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
1.5 teaspoons salt

For the green pea puree:

300 g green peas (frozen)
a small bunch of mint
1 tablespoon olive oil
salt and pepper to taste

For tartar sauce:

150 g mayonnaise
1 teaspoon Dijon mustard
1 small pickled cucumber, finely chopped
1 teaspoon capers, finely chopped
1 teaspoon lemon juice
1 teaspoon cucumber marinade
½ teaspoon parsley
½ teaspoon lemon zest
salt and black pepper to taste

1 lemon, cut into wedges
2 sweet potatoes

Preparation:

In a large bowl, mix the flour, baking powder, baking soda, garlic powder, and salt.
Add the milk and beer, and whisk until you have a smooth batter that is not too thick. It should not be as runny as milk, but also not too thick – it should slowly drip off the spoon.
Coat each piece of cod in the batter, letting any excess drip off.
Then roll it in breadcrumbs – this will help create a crispy crust when cooking.
Place the fish pieces in a single layer, spray with oil to make the coating crispier.
Air fry at 190 °C for 12–15 minutes, until the fish is golden brown and fully cooked.
Cut the sweet potato into strips, sprinkle with salt and a little oil, and cook in the air fryer at 190 °C for 12–15 minutes until golden brown.
Prepare the tartar sauce. In a bowl, mix the mayonnaise, mustard, lemon juice, and cucumber brine. Add chopped pickles, capers, lemon zest, and persillade seasoning. Stir everything together until smooth, taste, and add salt and pepper as needed. Chill in the refrigerator for at least 15–30 minutes to allow the flavors to blend.
Prepare the mushy peas. Pour cold water over the frozen peas and let them thaw. Place them in a bowl, add mint leaves, salt, and olive oil, and blend lightly.
Serve everything on a plate with a lemon wedge.