British Fish & Chips with Minted Peas

Minted Peas:
- Sauté onions, garlic & ginger until light brown. Add the peas and cook until soft. Season with salt, pepper and Knorr Lime Seasoning Powder before mashing with a hand blender until your desired texture.
- Add Hellman’s Real Mayonnaise for that extra richness.
Chips:
- Soak your chips in cold water for 5mins or so to remove starch. Rinse well under running water then simmer them in salted water for 7-9mins. Chips should still hold its shape.
- Drain them well and lay them onto baking tray. Put them in the freezer for 30mins or so to dry them out.
- Heat your frying oil to high temperature and fry the chips until lightly coloured.
- Now, place your chips on a baking tray in the oven at 180°C and bake them for about 20 mins or until chips are dark golden brown around the edges.
The Batter:
- Do the batter Before 20 minutes of frying the items.
- Mix all dry ingredients together.
- Gradually add the iced water and with a fork, mix the batter, best if flour lumps I little.
- Add more water if needed for.
Frying:
- Dust the fish with flour & Knorr Aromat before coating in the batter.
- Fry at 180°C until golden brown.

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