In a medium-size mixing bowl, mix together all-purpose flour, beer, and egg.

Stir until the mixture is smooth.

Take the cod and season it with salt to remove the extra moisture.

Then, put it in the flour with black pepper in it.

Nicely coat them and dust off excess flour.

Dip it in the batter. Now just roll that and let it sink in the batter.

Preheat the oil in an electric skillet to 350oF (175oC). Lay your fish in the oil and fry until the fish is golden brown.

Take it out and as it is crispy and steaming hot. Season it with some salt and move on to making fries.

Blanch the potatoes in the lesser heated oil (about 330o) for 2 minutes.

Now, cook them for the second time with higher temperature (rise to 385o).

Drain well on paper towels. Add some fresh parsley, paprika, and a touch of some salt and pepper to it for taste.

Boil the peas in a pan containing water until tender for 10 minutes.

Meanwhile, mince the shallot and garlic for the recipe.

Put a splash of oil in the pan. Add in some boiled peas, a pinch of salt and pepper, minced shallot, garlic, and a little knob of butter.

Toss all of these together. When there is no moisture left, turn off the heat, and crush them a little bit.

Add some more butter and some fresh mint.

Now, plate these glossy peas with white sauce, fries and fish that is seasoned with some lemon juice in the end and serve.