Healthy takeaway recipe for 2 people, takes only 20 mins; recipe has baking potato, olive oil, white bread, fish, plain flour, egg, frozen pea and creme fraiche.
Crispy fish & chips with mushy peas
Course: Healthy takeaway
Servings
2
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tsp olive oil
- Baking Potato: 400g baking potato
- Egg: 1 egg, beaten
- White Bread: 2 slices white bread
- Frozen Pea: 140g frozen pea with mint
- Creme Fraiche: 2 tbsp creme fraiche
- Plain Flour: 1 tbsp plain flour, seasoned
- Fish: 2 white fish fillets, such as haddock, hoki, pollock
Directions
- 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 creme fraiche and season.
