Fish & fat chips with mushy peas

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• magiccook

  26 March 2010

  magiccook rated this recipe

  

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• Rosamundi

  31 August 2010

  Rosamundi rated and commented on this recipe

  

  I made spicy potato wedges.. scrub potatoes, cut into wedges, rinse and dry. Put a teaspoon of olive oil and a teaspoon of vegetable oil in a plastic freezer bag, (I save old ones for this job, make sure there's no holes though!) add a pinch of mixed herbs and a good shake of your favourite ground spices; Cajun if you like it hot, mild Chili or make your own mix. I make mine with a blend of onion powder, Chili, ground cumin, coriander and fennel. Throw in the wedges and massage them around in the mix until they are completed covered - it's a great no mess, no waste way to get minimum oil on the wedges or chips! Tip them out onto a non stick tray (or line a tin with baking paper) and throw away the bag. Cook at the top of oven Mk 7 for around 25-35 mins depending on thickness.

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• Gillian Pike

  21 April 2011

  Gillian Pike commented on this recipe

  These are not Mushy Peas!

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• Ann Clark

  27 May 2011

  Ann Clark commented on this recipe

  I agree Gillian. Mushy peas are made with dried peas, butter, pepper and vinegar.

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• jankent

  29 May 2011

  jankent rated and commented on this recipe

  

  If you want real mushy peas then it is easy to soak the peas over-night and boil them in lightly salted water and a tsp bicarb for about 30 mins and drain and mash with a small knob of butter. Otherwise this version of mushy peas is just that,peas mushed up !!! I LOVE the chips and fish though.

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Ingredients

• 2 large floury potatoes , about 500g, peeled and cut into fat chips
• olive oil
• 200g frozen peas
• butter
• 1 tsp mint sauce
• 2 fillets firm white fish , about 125g each, such as sustainably fished cod, haddock or pollack
• 2 tbsp plain flour , really well seasoned
• lemon slices or wedges, to serve (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 2 large floury potatoes , about 500g, peeled and cut into fat chips
• olive oil
• 200g frozen peas
• butter
• 1 tsp mint sauce
• 2 fillets firm white fish , about 125g each, such as sustainably fished cod, haddock or pollack
• 2 tbsp plain flour , really well seasoned
• lemon slices or wedges, to serve (optional)

Per serving

641 kcalories, protein 34.4g, carbohydrate 56.8g, fat 32.3 g, saturated fat 8.9g, fibre 8.5g, salt 0.94 g

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