Crispy Fish & Chips With Mushy Peas
Crispy oven-baked fish and chips is a comforting classic that never fails to please. This recipe features succulent white fish fillets coated in crunchy breadcrumbs, served alongside golden roasted potato chips. A side of creamy minty peas adds a delightful touch of freshness to this satisfying dish.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 484 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.09 milligram of sodium
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