Directions

Make the mushy peas

1. In a pan over medium-high heat, melt the butter.
2. Add the rinsed marrowfat peas and a pinch of salt. Cook for 5 minutes, stirring occasionally.
3. Remove from heat and mash the peas with the back of a spoon. Stir in lemon juice and chopped mint. Set aside.

Prepare the shoestring fries

1. Julienne the potatoes into thin matchsticks.

2. Fill a large pot with about 2 litres of water and add salt. Heat until just below boiling, then turn off the heat.
3. Add the potatoes, cover, and let sit for 10 minutes.
4. Drain, rinse with cold water, and spread on a towel to dry. Let them cool for at least 15 minutes.
5. Heat oil in a deep pan to 170°C (340°F). Fry the potatoes in batches until crispy and golden. Drain on paper towels and season with salt.

Batter & fry the fish

1. In a bowl, whisk together the flour, milk, water, baking powder, and salt until smooth.
2. Heat oil in a deep fryer or large pan to 185°C (365°F).

3. Dip each fish piece into plain flour, then into the batter, coating evenly. Carefully lower into the hot oil and fry for about 3 minutes per side until golden and crispy. Drain on paper towels.

Assemble the tacos

1. Warm the tacos in a frying pan until lightly browned.
2. Spread a spoonful of mushy peas onto each taco.
3. Add a handful of crispy shoestring fries.
4. Place a piece of battered fish on top.

5. Drizzle with Ranch Mayo and sprinkle with fresh parsley.

6. Finish with a pinch of salt.