• 4 white fish fillets
• 50ml gin
• self-raising flour
• tonic

Chips:

• 6 potatoes
• 5ltr oil
• Mushy peas
• 2 tins of peas
• 1 block of butter
• 50ml double cream

Tartar sauce:

• 100g mayo
• 2 tbsp laver bread
• 1 lemon peel
• 50g capers
• 50g gherkins
• 50g dill
• 1 shallots

1. Place a tray of oil, about 5cm deep, in an oven at 220°C for 10 minutes.
2. Cut potatoes into chips and boil until softened, then drain and leave to cool.
3. Then set them on the tray and let them cook in the oven until golden.
4. Mix gin, flour and tonic to create a batter.
5. Slice the fish, then cover in batter then fry in a fryer at 180°C until golden.
6. For the peas, add to a pan with butter and cream, boil then blitz until you get that mushy peas look.
7. Mix together the Tartar sauce, serve with chips, fish and peas.

Recipe by Shane James, originally featured on Prynhawn Da.