Crispy fish & chips with mushy peas

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then coss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
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.
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.

Make your own nuggets

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

Per serving

484 kcalories, protein 42g, carbohydrate 58g, fat 11 g, saturated fat 3g, fibre 6g, salt 1.09 g

Latest comments and suggestions

• Webby

  28 December 2007

  Webby rated and commented on this recipe

  

  A great healthy alternative to fish and chips from the chippy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susanna

  25 November 2008

  Susanna rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3411/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 400g baking potatoes
• 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 peas with mint
• 2 tbsp crème fraîche

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Prep 10 mins

Super healthy

Ingredients

• 400g baking potatoes
• 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 peas with mint
• 2 tbsp crème fraîche

Per serving

484 kcalories, protein 42g, carbohydrate 58g, fat 11 g, saturated fat 3g, fibre 6g, salt 1.09 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.