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.
- Potatoes (as many as you like – we normally do 4/5 decent sized ones)
- Oil 15ml
- Curry powder 1 tbsp (optional)
- Cod loins x 2
- One lemon
- Fresh chopped parsley handful
- Garlic gloves x 2 crushed
- Breadcrumbs 80g
- Butter 75g
- Frozen peas 350g
- Half lemon (from fish)
- Fresh mint handful
- Knob of Butter
- Tiger bread or sliced white bread with thick spread Lurpack
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 😂).