Good Friday Healthy Fish and Chips

As it is Good Friday I wanted to share my healthy homemade fish and chips dish with you. This is something we used to cook quite a lot and I have thrown together a few ideas from various recipes we tried, to settle on this one.

It seems to work really well and it is so simple and easy to prep and cook. 

Ingredients

Chips

  • Potatoes (as many as you like – we normally do 4/5 decent sized ones)
  • Oil 15ml 
  • Salt
  • Pepper
  • Curry powder 1 tbsp (optional)

Fish

  • Cod loins x 2
  • One lemon
  • Fresh chopped parsley handful 
  • Garlic gloves x 2 crushed
  • Breadcrumbs 80g
  • Butter 75g

Mushy peas

  • Frozen peas 350g
  • Half lemon (from fish)
  • Fresh mint handful
  • Knob of Butter 

To Serve

  • Tiger bread or sliced white bread with thick spread Lurpack

Method

  1. Cut your potatoes to your desired chip size, leaving the skin on or off it is totally up to your preference. Add to a pan of cold water to parboil. Start to boil on a high heat and then once boing turn to medium heat and set a timer for 7 minutes before removing from the heat to drain.
  2. Heat your oven to gas mark 7. Add your potatoes to a non-stick oven tray drizzling with the oil and seasoning with the salt and pepper. If you want curried chips, add your curry powder at this stage. Give a good shake to make sure all the chips are well coated. Cook for 20 minutes towards the top of the oven to give a nice crisp.
  3. In a mixing bowl add your minced/chopped garlic, the zest of a full lemon, half a squeezed lemon, chopped parsley and breadcrumbs. In a separate bowl melt your butter to near liquid then add to the mixing bowl and mix well to make a firm crumb.
  4. Place your cod loins on to an oven tray with some parchment paper/tinfoil. Season with a little salt and pepper before generously spooning on the crumb mixture to cover the top of the cod. Drop the temperate to gas mark 6 and add the fish to the oven with the chips, cook for a further 20 minutes.
  5. Boil your peas for 5 minutes or until nice and soft. Drain and add to a mixing bowl. Add the butter, half squeezed lemon juice and mint then start to mash with a fork or small potato masher. 
  6. Remove your fish and chips from the oven. If you like your crust to be a little more well done (like me), quickly heat your grill to a medium heat before removing the fish and give it a quick blast keeping an eye on it at all times as it can burn quickly.
  7. To serve put your fish on your plate, stack your chips, add your mushy peas to a small ramekin and add a couple of slices of bread… and lots of vinegar!

Quick confession – sometimes we just don’t bother making the mushy peas ourselves and just share a tin of Batchelor’s Original Mushy Peas (other mushy peas are available 😂).

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