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Crispy fish & chips with mushy peascoss

Crispy fish & chips with mushy peas

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A star rating of 4 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

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

  • Easily halved
  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal484
fat11g
saturates3g
carbs58g
sugars4g
fibre6g
protein42g
low insalt1.09g
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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

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.

Goes well with

Recipe from Good Food magazine, February 2007

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A star rating of 4 out of 5.16 ratings
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