2 lemons, zest and juice
1 tsp English mustard
225g/8oz dried marrowfat peas
200g/7oz plain flour
1 tsp bicarbonate of soda
salt and freshly ground black pepper
pinch caster sugar
300ml/10陆fl oz rapeseed oil
pinch salt
sea salt, to taste
dripping or vegetable oil, for deep frying
1 tbsp cider vinegar
15g/陆oz fresh yeast
25g/1oz butter
50驳/1戮辞锄 butter, softened
2 free-range egg yolks
1kg/2lb 4oz pollock fillets, skin on, pin bones removed, cut into 5cm/2in fishfingers
1 long baguette, cut in half lengthways
200ml/7fl oz beer