Fish, chips & mushy peas
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Skip the local chippy, and make your own fish and chips instead!
Ingredients
Potatoes, Raw
650 g
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)
Plain White Flour
1 tablespoon(s), level
Egg, whole, raw
1 medium, raw
Coley, raw
4 fillet(s), medium
Peas, fresh or frozen
250 g
Half Fat Crème Frâiche
30 g
Mint, Fresh
1 tablespoon(s)
Lemon
1 medium
Instructions
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.
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