Method

Place marrowfat peas & bi-carb in a bowl, pour boiling water over the peas, give them a good stir, cover with cling film & leave aside for at least 12 hours.

Peel & cut thick chips, boil in salted water for 12 mins, drain in a colander & allow to cool, when cool lay some kitchen towel on a tray, then spread chips evenly onto the tray & put in the fridge for at least 2 hours.

Heat oil (deep fat fryer is best) in a chip pan to 120'c, fry chips for 15 min or unit very light brown, then remove to cool back on the tray & set aside.

Rinse peas under the tap in a colander or sieve, place in a sauce pan & just cover with cold water, sugar & salt, cook on a med heat, bring to a simmer for 25 to 30 & stirring often until soft.

Pre heat oven to 80 to 100'c.

Turn the deep fat fryer heat up to 160'c, fry the chips for 5 mins of so to light golden brown, remove kitchen towel off the tray & place the chip on the tray , put in the oven to keep hot while you fry the fish.

Mix the flour, salt & pepper in a dish & coat the fish, then mix the batter ingredients in a bowl with a whisk.

Dip the fish into the batter mix, allow drips to drop off & carefully lower into the hot oil still set at 160'c, cook 1 or 2 at a time for 4 to 5 mins or until light golden brown, remove & place in oven to keep warm until you have cooked the last fillet.

Add butter to the peas & stir in.

Serve asap enjoy