Treat yourself to some good old fish and chips for dinner. This easy homemade batter is crisp and light as well as being gluten-free, perfect with fish, or as a tempura batter for vegetables.
For the mushy peas, place a pan over a medium heat with 1 tablespoon of olive oil, add the chopped onion and sauté for 15 minutes until translucent, making sure not to let them colour. Set aside.
Bring a large pot of water to the boil. Add the peas and boil for 4 minutes or until completely tender. Drain the peas and add most of them to a food processor with the onion, garlic, mint, lemon zest and 3/4 teaspoon sea salt. Blitz the mixture, pouring in 1 tablespoon of olive oil at a time until you have a thick purée. Remove to a bowl and stir in the remaining peas. Season with salt, pepper and a little more olive oil if necessary. Keep warm.
If you have a deep-fat fryer, heat the oil to 190°C (375°F). Otherwise pour 5cm (2in) sunflower oil into a medium saucepan and place over a medium-high heat. To check the temperature, a piece of bread should fry to golden in 30-40 seconds.
While the oil is heating, combine together the flours, baking powder, 1/2 a teaspoon of salt and a good pinch of pepper. Whisk in the cold sparkling water until you have a yoghurt consistency. Whisk the egg white in a separate bowl until it forms stiff peaks, then gently fold into the batter.
Dip one of the cod fillets into the batter and coat completely. Carefully place the fish in the saucepan of oil and fry until crisp and golden (about 5-7 minutes). Only fry one or two fillets at a time. Don't overcrowd the pan as it will bring down the temperature of the oil.
Serve immediately with the mushy peas, and a lemon wedge.
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