Directions

1. Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6
 and line a large baking tray with baking paper.

2. Prepare Parsnip + Carrot Wedges by adding melted coconut oil and salt to a large bowl. Add in the carrot and parsnip and toss to coat. Spread out onto a lined baking tray in a single layer, making sure none of the chips are overlapping. Bake in the oven for 35–40 minutes until crispy on the outside, but still soft on the inside.

3. Meanwhile, prepare Battered Fish by placing 1 cup flour, beer and salt in a bowl. Use a whisk to mix well until smooth. On a separate plate, add ¼ cup flour and a pinch of salt. Coat fish fillets first in the flour and then submerge in the batter bowl.

4. Heat a large frying pan over a medium to high heat and add enough oil to coat the pan to about 1cm deep. Add in fish fillets straight from the batter bowl and cook for 4 minutes on each side, or until batter turns golden and fish has cooked through. Place fish fillets on a plate with a paper towel and set aside.

5. To prepare Mushy Peas, add frozen peas to a bowl of boiling water. Let it sit for 5 minutes until the peas become soft. Once soft, drain out the water and add ½ lemon juice and zest, a pinch of sea salt and freshly ground black pepper and mash with a fork. If you find it a little hard to mash, use a stick blender to blitz a few times, leaving a few peas whole.

6. Serve Battered Fish with a squeeze of the remaining lemon juice, the Parsnip + Carrot Wedges and a dollop of Mushy Peas.