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Fish, chips & mushy peas
Skip the local chippy, and make your own fish and chips instead!
Fish, chips & mushy peas
Total Time 55 min
Prep 15 min
Cook 40 min
Serves 4
Difficulty Easy
Ingredients
650g Potatoes,, peeled and cut into chips
20 sprays Calorie controlled cooking spray
3 slices WW Sliced White Danish Bread
1 tsp Mustard Powder
1 tbsp Parsley, chopped
1 tbsp Plain White Flour
1 medium Egg,, beaten
4 medium fillets Coley
250g Peas, fresh or frozen
30g Half Fat Crème Frâiche
1 tbsp Mint, chopped
1 Lemon, cut into wedges
Method
1. Preheat oven to 200°C, fan 180°C, gas mark 6. Mist the chips with cooking spray, place on a tray and bake for 40 mins.
2. Meanwhile, toast the bread, then blitz in a blender to make crumbs. Stir in the mustard and parsley. Dip the fish in the flour, the egg and then the crumbs. Place on a tray misted with cooking spray. Bake for 20 mins.
3. Boil the peas for 3–5 mins. Drain and crush with a fork. Stir in the crème fraîche and mint.
4. Divide the peas, chips and fish between 4 plates. Serve with lemon wedges for squeezing.