Fish, Chips & Minted Mushy Peas
A mouthwatering homemade Fish, Chips and Minted Mushy Pea recipe taken from the Healthier Comfort Food Cookbook.
Ingredients
Potatoes 2, scrubbed and cut into chunky chips
Salt and freshly ground black pepper
Olive oil spray
Egg 1
Panko breadcrumbs 35g (1¼ oz)
Lemon 1, finely grated zest and juice of ½, the remainder cut into wedges
White fish fillets 2 (110–125g/4–4½oz each)
Frozen peas or petits pois 150g (5oz)
Chopped fresh mint 2 tbsp
Instructions
1
Preheat the oven to 200°C/180°fan/Gas 6. Line a baking tray with non-stick baking paper.
2
Put the potato chips into a saucepan and just cover with cold water. Bring to the boil, then simmer for 4 minutes. Drain well, return to the pan to dry off over a low heat for a few seconds, then shake to rough up the edges.
3
Place the potato chips in a single layer on one half of the baking tray, season and spray with olive oil. Bake for 10 minutes.
4
Meanwhile, whisk the egg in a shallow bowl. Put the breadcrumbs and lemon zest on a plate and mix in some salt and pepper. Dip each fish fillet in the egg then coat with the breadcrumb mixture. Place on the baking tray next to the chips and spray with oil. Bake for about 20 minutes until the fish is cooked through and the chips have browned.
5
While the fish is cooking, put the peas in a saucepan and cover with boiling water. Simmer for 4–5 minutes until very tender. Drain well and mash with the lemon juice, mint and a little salt.
6
Serve the fish and chips with the minted peas and lemon wedges.
Nutrition Per Serving
Fibre
5.6g
5.6g
Salt
2g
2g
Sugar
0g
0g
Fat
5g of which 1.1g saturated
5g of which 1.1g saturated
Categories:BritishFlavours of the WorldHealthier Comfort Food CookbookHomemade TakeawaysMainsSeafood
