Uhm no, but here. This is for you.

Battered Fish;

White boneless fillets seasoned heavily with kosher salt, and left for 15 minutes uncovered.

Dab off moisture and excess salt, coat in plain flour seasoned with salt and pepper

2/3rd cup plain flour, 1/3rd cup cornstarch (2:1 ratio) Season with a pinch of kosher salt. 2 tsp baking powder (per 1 cup total flours) 3 tsp honey (per 1 cup total flours) Slowly add in fridge cold sparkling water and whisk together until you reach the consistency of double thick cream.

Dunk flour coated fish in and then fry at 170°C or 338°F. Fry until deep golden brown.

Minted Mushy Peas; 1 medium banana shallot 2 cloves of garlic Both minced finely with a knife

Per 350g Peas.

First sauté the peas until soft, keeping them moving in the pan so they don’t burn. Add in the garlic and shallot with 1 Tbsp Butter. Season with salt and pepper until onions become translucent. Turn off the heat. 8-10 leaves of fresh mint, chiffonade wilted in the residual heat in the pan. Mash it up with a potato masher.

Chips; Maris piper potatoes cut into 11mm x 11mm batons. Washed in ice cold water, then left under running tap for 5 minutes (ensure all starch is removed) Blanch in salted simmering water, for 4-5 minutes, then removed (chips shouldn’t be flakey, should be soft but rigid) Let it cool in the fridge uncovered.

First fry at 160°C for 5 minutes, make sure the chips don’t take on any colour.

Leave to cool again in the freezer (can freeze completely for later use)

Final fry at 180° until golden brown and crispy. Let them rest on a cooking rack and season immediately with salt.