Beer Battered Cod, Roasted Potatoes, and Mushy Peas
Toss the potatoes in olive oil, salt, pepper, garlic powder, paprika, and fresh thyme; then roast at 400 degrees for about 40 minutes.
Beer Batter is all-purpose flour seasoned with salt, pepper, and garlic powder; one egg; a teaspoon of corn starch; and 12 oz. of beer. Mix to a thick batter consistency. Add more flour or beer as needed to thin or thicken.
Heat Canola oil in a Dutch oven to 350 degrees. Batter the fish, fry the fish until golden brown, then remove from the oil to a wire rack. Lightly salt the fish immediately. Keep the fish in a warm oven until all fish is fried and ready to serve.
I used frozen peas and pearl onions. Lightly simmer (poach) in whole milk. Add salt, pepper, garlic powder, and a little lemon juice. Heat through, then move to a blender or food processor. Add some Parmesan cheese before pureeing.