- 400 gm (about 1 lb) baking potatoes
- 2 tsp olive oil
- 2 slices white bread
- 2 white fish fillets, such as haddock or cod
- 1 tbsp plain flour, seasoned
- 1 egg, beaten
- 140 gm (about 5 ozs.) frozen peas with mint
- 2 tbsp crème fraîche
Heat oven to 200 C or 400 F/fan 180C/gas 4.
Peel and chop potatoes into thick chips, then toss with the olive oil and salt. Arrange on a large non-stick baking tray and roast for 20 minutes, turning after 10 minutes.
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 20 minutes more, until both are golden.
Just before the fish and chips are ready, boil the peas for 3-4 minutes, then drain and mash with fresh mint. Stir in the crème fraiche or butter and season with salt pepper or herbs.
Don’t forget your slice of lemon ENJOY 🙂
Makes 2 servings