<strong>Ingredients</strong>

2 large potatoes, scrubbed

1 cup green peas, fresh or frozen
200ml vegetable oil
1 egg yolk
½ teaspoon wasabi
1 tablespoon lime juice
½ teaspoon salt

½ cup plain flour
½ cup rice flour
1 teaspoon salt
1 cup soda water, cold

300g white fish fillets
Flour for dusting
Oil for deep frying

<strong>Procedure</strong>
<ol>
 	<li>Cut potatoes into 1cm thick chips, place in a large pot and cover with cold water. Bring to the boil and cook chips until almost falling apart, drain carefully and allow to steam dry for 5 minutes. Spread onto a cake rack and dry uncovered in the fridge for at least 3 hours.</li>
 	<li>Bring a small pot of water to the boil, add peas and blanch for 2 minutes. Drain and immediately plunge into ice water. Drain well and add to blender with oil. Blitz until very smooth, strain through a fine sieve to remove any pieces of skin. Wash blender well.</li>
 	<li>In blender combine yolk, wasabi, lime juice and salt, blend, with motor running slowly incorporate pea oil in a thin steady stream. If mayonnaise is too thick, add 1 tablespoon of warm water at the end. Refrigerate until needed.</li>
 	<li>In a large bowl combine flours and salt, whisk well. Make a well in the centre and pour in soda water, whisk to a thin batter. Be careful to not over mix, there will be some lumps. Chill mix for 1 hour.</li>
 	<li>Heat oil in a large heavy pot or dutch oven to 180⁰C. Cook chips in batches until lightly coloured, remove using a slotted spoon and drain on a cake rack. Dust fish with seasoned flour, dip into batter and carefully add to oil. Cook for 5-6 minutes, remove from oil and drain on rack, season with salt flakes. Add chips bake to oil and fry a second time until deep golden. Drain and season with salt.</li>
 	<li>Serve fish and chips with green pea wasabi mayonnaise and lime wedges.</li>
</ol>
Green pea wasabi mayonnaise will keep in the fridge for up to one week.

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