Nothing beats the crunch of the deep-fried battered fish strips. The crispy batter is a great contrast to the soft, flaky fish.
First make the batter. Sift the flour and cornflour into a bowl. Make a well in the centre and gradually whisk in the lager and soda water until you have a smooth batter. Cover with clingfilm and leave to rest at room temperature for at least 30–40 minutes.
Meanwhile, make the tartare sauce. Place all the ingredients for it in a bowl, mix well, cover with clingfilm (plastic wrap) and store in the refrigerator until required.
Peel the potatoes and cut into thick chips (fries). Place in a bowl of water until you’re ready to cook them.
To make the pea purée, melt the butter in a saucepan over a medium heat. Add the onion and garlic and fry for 1 minute, until softened. Pour in the cream and wine and bring to the boil. Add the peas and simmer for
3–4 minutes, until they have softened. Remove from the heat, season with salt and pepper and stir in the mint.
Transfer the pea mixture to a blender or food processor and blend so that it is still a little chunky. Keep warm.
Preheat sunflower oil in a deep-fat fryer to 180°C/350°F. Alternatively, pour a one-third depth of oil into a deep saucepan and heat until a cube of bread browns in 1 minute.
Drain the chips in a colander and pat dry to remove any excess water. Add them in batches to the hot oil and fry for 3–5 minutes, until crisp and fully cooked. Transfer to a bowl lined with kitchen paper (paper towels) and season with salt straight away. Keep hot.
Meanwhile, place some flour in a shallow dish and lightly dust the fish strips in it. Shake off any excess, then dredge in the batter.
When the chips are all cooked, deep-fry the fish goujons for about 3–5 minutes, until cooked through and golden brown. Transfer the fried fish to a bowl lined with kitchen paper. Keep hot.
Serve the fish and chips with lemon wedges, offering the pea purée and tartare sauce separately.