Battered Fish Supper

For the chips: heat the oil in a deep pan and cook the potatoes gently for about 8 minutes, until tender but still pale. Remove from the pan and set aside.

For the fish: season the fish with salt and pepper and dust lightly with flour.

Put the flour and salt into a mixing bowl and gradually beat in the water until smooth and thick enough to coat the back of a wooden spoon.

Heat the oil in a deep pan.

Dip the fish fillets in the batter until coated. Place 2 fish fillets in the hot oil and cook for 8-10 minutes until golden and crisp. Remove from the pan, drain on absorbent kitchen paper and keep warm in a low oven while you cook the remaining 2 fillets in the same way.

Return the chips to the hot oil and cook for 2-3 minutes, until golden and crisp. Drain on absorbent kitchen paper.

For the mushy peas: cook the peas in a pan of boiling salted water for 3-4 minutes until tender. Drain well, season to taste with salt and pepper and mash with the creme fraiche.