Pour 1 litre of vegetable oil into a large saucepan or casserole dish. Put this on at a medium heat and allow it to reach 180-200c. Trust me, it's worth investing in a digital thermometer for this! But if you don't have one, just drop a little batter into the oil after around 10 minutes and see if it excitedly sizzles or not. Whilst waiting for this, you can...
Start preparing your chips. Cut your peeled potatoes in half, then cut each half into 1cm strips, lengthways. Place in cold water and bring to the boil in a saucepan, then allow to simmer for 4 minutes before draining. Allow these to drain and dry on kitchen roll.
Get a big bowl and add all your dry ingredients needed for making your gluten-free batter. Crack open your beer and add 150ml to your bowl. Take a big whisk and whisk it all together, getting as much air into it as possible.
Roll your cod loins in gluten free flour (important to do this so the batter sticks!) before placing them in the batter mix. Then ensure that they're evenly coated.
Hopefully your oil has reached 180-200c by now, so slowly lower your coated cod loins into the hot oil. It might spit a little so be careful and don't drop it in in case it splashes. When the batter looks golden, it's done. This should take about 5 minutes. Remove the fish with a slotted spoon and place it on a plate with kitchen roll and allow to drain.
Next, add your chips to the hot oil for 5 minutes or until golden. Remove the chips from the oil with a slotted spoon and allow to drain on another plate with kitchen roll.
For super quick and easy mushy peas, fry your frozen peas in dairy-free margarine in a frying pan on a medium heat for 5 minutes. Add freshly chopped mint leaves, squeeze half a lemon. Mash it all up with a potato masher and that's it! If you want them really smooth, use a food processor instead... but that's more washing up!
Don't forget to buy some kitchen roll!
Consider buying a digital thermometer if you don't have a deep fat fryer. I picked up a digital thermometer for £10.