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Crispy fish & chips with mushy peas

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

  • Prep: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 484
  • Carbohydrates 58
  • Saturated Fat 3
  • Sugar 4
  • Protein 42
  • Fat 11
  • Fibre 6
  • Salt 1.09

Nutrition per serving

  • Calories 484
  • Carbohydrates 58
  • Saturated Fat 3
  • Sugar 4
  • Protein 42
  • Fat 11
  • Fibre 6
  • Salt 1.09

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

Tip

Make your own nuggets
Try coating strips of chicken with these crispy breadcrumbs, to make healthy chicken nuggets that your kids will love.

Method

  1. Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then coss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

  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.

  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.

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