Crispy fish & chips with mushy peas
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 400g baking potato
- 2 tsp olive oil
- 2 slices white bread
- 2 white fishfillets, such as haddock, hoki, pollock
- 1 tbsp plain flourseasoned
- 1 eggbeaten
- 140g frozen peawith mint
- 2 tbsp crème fraîche
Nutrition: per serving
- kcal484
- fat11g
- saturates3g
- carbs58g
- sugars4g
- fibre6g
- protein42g
- salt1.09glow
Method
step 1
Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
step 2
Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.
step 3
Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.
