Designer fish and chips with pea emulsion

Ingredients

For the batter

• 225 g self-raising flour
• 1 tsp bicarbonate of soda
• 300 ml water
• 1 tsp white wine vinegar
• 4 tbsp bitter ale
• 1 tbsp finely chopped ginger

For the fish

• 400 g brill fillet, skinned and bones removed
• 1 tbsp chopped coriander
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• chinese five spice
• 50 g plain flour

For the chips

• 4 large large baking potatoes, peeled
• vegetable oil, for deep-frying

For the pea emulsion

• 1 egg yolk
• 2 tbsp frozen petit pois, thawed
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp olive oil

To serve

• sea salt
• malt vinegar