Use a pair of scissors to remove the fins from the plaice fillets.
Make an incision in the chest of each fillet.
Place the knife over the spine of the fish and gently follow the line of the bone until you reach the head.
Make an incision at a slight angle towards the head and remove the flesh.
Repeat to remove the 2 fillets from each side of the fish.
Laying the skin side down to the chopping board, hold tightly onto the tail tip of the fillet and draw the knife along the skin of the fillet, between the flesh and the skin, thus separating the two.
Repeat with all 4 fillets.
Refrigerate covered until ready to cook.
In a clean work space.
Add the dry ingredients (excluding the 100g of flour) to a large bowl and mix.
Make a well in the center and stir in the lager to obtain a smooth paste. Stir in the soda water until you have a smooth runny batter.
Too thick will give a doughy soft texture when cooked,too thin will drain of the fish and leave it exposed to the fat when frying.
Pick the leaves and finely slice the mint.
Run the frozen peas under water until defrosted.
Heat a small saucepan to a gentle heat.
Melt the butter and add the butter, then the peas.
Cook gently until softened, season and add the mint.
Remove and pulse gently with a stick blender, seasoning to taste with the juice of half a lemon.
Heat a deep fryer with the frying oil to 180*
Dip the fish fillets in the 100g of flour and dust off the excess.
Place the floured fillets in the batter, then one at a time put them into the fryer, swirling them through the oil before dropping in to create a skin.
This will prevent the batter sticking to the basket when it sinks to the bottom.
Remove and drain on kitchen paper when golden and crispy. With a thin fillet this will be fairly quick.
Serve immediately with a wedge of the remaining lemon and mushy peas
«For the perfect British experience, serve with tartare sauce and triple cooked chips!»