Crispy fish & chips with mushy peas
- Preparation and cooking time
- Serves 2
- 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
- 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.