Photo of Fish, chips & mushy peas by WW

Fish, chips & mushy peas

Points® value
Total Time
55 min
15 min
40 min
Skip the local chippy, and make your own fish and chips instead!


Potatoes, Raw

650 g, peeled and cut into chips

Calorie controlled cooking spray

20 spray(s)

Calorie Controlled White Bread

3 slice(s)

Mustard Powder

1 teaspoon(s), level

Parsley, fresh

1 tablespoon(s), chopped

Plain White Flour

1 tablespoon(s), level

Egg, whole, raw

1 medium, raw, beaten

Coley, raw

4 fillet(s), medium

Peas, fresh or frozen

250 g

Half Fat Crème Frâiche

30 g

Mint, Fresh

1 tablespoon(s), chopped


1 medium, cut into wedges


  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. Divide the peas, chips and fish between 4 plates. Serve with lemon wedges for squeezing.