Preheat your oven to 200⁰c. Pour the vegetable oil into a large saucepan and heat over a medium heat to reach 180 - 200⁰c. Use a digital thermometer to check the temperature, or drop a little batter into the oil after 10 minutes and see if it sizzles.
Cook the Beer Battered Chips according to packet instructions.
In a large bowl, add all the dry ingredients for the gluten free batter. Pour in 150ml of gluten free beer and whisk well with a large whisk. Get as much air into the mixture as possible.
Roll the cod loins in the gluten free flour, then place into the batter mix. Ensure they are evenly coated.
Once your oil is hot enough, slowly lower the coated cod loins into the hot oil. Be careful as the oil might spit. When the batter looks golden, it is done (this should take about 5 minutes). Remove the fish with a slotted spoon and place on kitchen roll to drain.
Fry the frozen peas in butter/margarine for 5 minutes. Add squeezed half lemon and mash with a potato masher.
Serve your fish with the Beer Battered Chips and mushy peas for a tasty, home cooked meal!
Thanks to Becky Excell for this tasty Gluten Free recipe! For more handy tips when cooking this dish or loads more great Gluten Free recipes, click here to check out her blog: https://glutenfreecuppatea.co.uk/2018/03/20/gluten-free-beer-battered-fish-and-chips-recipe-dairy-free-low-fodmap/