Season the fish fillets with salt and pepper to taste and squeeze the lemon on both sides of the fillets.

In a plate or a bowl add 1 cup of all-purpose flour and dredge the fillets into the flour and set aside.

In a medium pan, add and heat the frying oil to begin frying the potatoes.

Start frying the potatoes. (If you are using an AirFryer fry the potatoes there and use the oil to fry the chicken).

While the potatoes are frying, let's make our Sweet pea puree. In a blender add the Sweet peas without the water and the table cream. Blend until smooth.

Heat a small pan with the butter in medium heat, when melted, add the puree and season with salt and pepper to taste. Stir for about 5 minutes and set aside.

Check the potatoes and finish frying them.

Now, back to the fish. Let's do the batter. In a bowl, add the beer and 1 cup of all-purpose flour. Use a fork to whisk continuously and add more flour if needed (1 tablespoon at a time). Mix it until you have a thick, smooth batter.

After frying the potatoes, we'll use the same oil to fry the fish. Heat this oil in medium heat.

Dip the fillets into the batter, coating the entire fillet. Drain the batter excess and carefully lower each fillet into the hot oil. Fry on both sides until the batter is crisp and golden. Once cooked, remove the fillets from the hot oil and drain them on paper towels.

Let's plate our dish. Spread 1 tablespoon of sweet pea puree in half of the plate and add the fries above it. On the other side of the plate add 1-2 fillets. Cut 1 slice of lemon, cut the slice halfway and insert it on the chicken to decorate.