METHOD

  1. In a saucepan, whisk the cornflour and milk before bringing to a low boil.
  2. Sprinkle in the cheese, stirring until melted. Add the mustard and season.
  3. Peel potatoes cut into chips and rinse under water. Bring chips to a gentle simmer until soft to touch. Drain and chill in fridge.
  4. Preheat deep fat fryer to 130°c.
  5. Fry chips for 7-8 minutes, remove and place on baking tray. Fry chips in batches for a second time for 4-5 minutes until crisp and golden. Season before serving.
  6. Whisk the lemonade & plain flour together to create a smooth batter.
  7. Coat fish with plain flour and batter. Drain excess batter and place in deep fat fryer (180°).
  8. Cook for 7-8 minutes before removing and draining.
  9. Boil the peas, coat in butter, season and serve.

Lemonade Cod and Green Thunder Triple Cooked Chips