James Tanner's fish and chips with mushy peas
James Tanner is honouring National Fish and Chips Day with a healthy spin on the humble British classic.
Serves 4Prep: 25 minutesCook: 25 minutes
Ingredients:
Potato Wedges:400g new potatoes1 tsp of medium curry powder1 tbsp olive oil
Fish:600g skinless boneless fillets of fish of your choice150g panko bread crumbs or fine polenta1tsp garlic powderZest and juice 1 lemon1tsp smoked paprika3tbsp seasoned plain flour2 beaten eggsOlive oil for frying1 lemon, cut into wedges
Mushy Peas:250g frozen peas8 leaves fresh mintTartare Sauce:5 tbsp of mayonnaise, or substitute creme fraiche/yoghurt for a healthier version1 pickled gherkin, chopped1 tbsp capers1 diced banana shallot1 tbsp chopped parsleySqueeze of lemon juice
Method:
Preheat oven to 200C/ gas 6.
For the potato wedges: Slice the potatoes in half lengthways then slice each half in half again to make 4 wedges. Place the potato wedges in a bowl, sprinkle with the curry powder.
Drizzle over the oil, then toss everything together to coat. Spread out into a single layer and pour onto a baking tray, or two if necessary. Bake for 20 minutes until golden brown and cooked through.
For the fish: Mix together the breadcrumbs or polenta, garlic powder, lemon zest and juice, and paprika. Dust the fish fillets with the seasoned flour then dip in beaten egg then dip in the breadcrumb or polenta mixture.
Heat a drizzle of olive oil in a nonstick pan and lay the fillets in away from you. Cook on a medium heat for 4 minutes on each side depending on the size of the fillet and drain well on kitchen towel.
To prepare the peas blanch in boiling water for 1 minute then drain and add to a blender with the mint leaves and a squeeze of lemon juice from the zested lemon. Blitz half first with a splash of the blanching water to a achieve a liquid consistency then add the remaining peas and blitz to a chunky puree.
For the tartare sauce: In a small bowl mix the mayonnaise, gherkin, capers, shallot, parsley and lemon juice.
Serve the fish with the potato wedges, peas and tartare sauce with a wedge of lemon.