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Crispy fish & chips with mushy peas

Crispy fish & chips with mushy peascoss

Crispy fish & chips with mushy peas

Name: Crispy fish & chips with mushy peas
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 400g baking potato; 2 tsp olive oil; 2 slices white bread; 2 white fish fillets, such as haddock, hoki, pollock; 1 tbsp plain flour seasoned; 1 egg beaten; 140g frozen pea with mint; 2 tbsp crème fraîche

Good Food team

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Serves 2

Easy

Prep: 10 mins

A star rating of 3.9 out of 5.20 ratingsRate

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Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Easily halved

Freezable

Healthy

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A star rating of 4.7 out of 5.164 ratings

Ingredients

Nutrition

Units:

MetricUS

400g baking potato
2 tsp olive oil
2 slices white bread
2 white fish

fillets, such as haddock, hoki, pollock
1 tbsp plain flour

seasoned
1 egg

beaten
140g frozen pea

with mint
2 tbsp crème fraîche

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Nutrition: per serving

kcal484
fat11g
saturates3g
carbs58g
sugars4g
fibre6g
protein42g
salt1.09g

low

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.

RECIPE TIPS

MAKE YOUR OWN NUGGETS

Try coating strips of chicken with these crispy breadcrumbs, to make healthy chicken nuggets that your kids will love.

Recipe from Good Food magazine, February 2007

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A star rating of 3.9 out of 5.20 ratings

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