Pour up to 1 litre of vegetable oil into a large saucepan (approx 20cm wide) so it's half full. Put this on at a medium heat and allow it to reach 180-200c.
Start preparing your chips. Cut your 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 mixing bowl and add all your dry ingredients needed for making your gluten free batter. Add your fizzy water to the 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 crisp and slightly 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, you can either add your chips to the hot oil for 5-10 minutes or until golden. OR you can place them onto a baking tray, drizzle with oil and bake in the oven for 15-20 minutes.
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 and add your yoghurt. Blend it with a hand blender until smooth.
Enjoy!