Fish & butternut squash chips
60 g, we used panko
Half fat Cheddar cheese
40 g, finely grated
Plain White Flour
2 tablespoon(s), level, seasoned
Egg, whole, raw
1 medium, raw, beaten
480 g, (4 x 120g skinless fillets)
Calorie controlled cooking spray
1 whole, medium, peeled, deseeded and cut into chips
2 clove(s), whole
Peas, fresh or frozen
300 g, frozen
5 medium, trimmed and finely sliced on the diagonal
2 tablespoon(s), roughly chopped
1 medium, cut into wedges, to serve
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a baking sheet with baking paper. In a bowl, combine the breadcrumbs and grated cheese. Put the flour into a second bowl and season to taste. Crack the egg into a third bowl and beat lightly with a fork or whisk. Dust the cod with the flour, then dip in the egg and finally the breadcrumb mixture, turning to coat well. Transfer to the lined baking sheet and mist with cooking spray.
- Put the butternut squash chips and garlic cloves in a roasting tin, drizzle with the oil and season to taste.
- Bake the fish and chips for 15 minutes until the fish is cooked through and the chips are tender. Squeeze the garlic from the skins and toss through the chips.
- Meanwhile, cook the peas in a pan of boiling water for 5 minutes. Drain and return to the pan. Roughly crush, then stir in the sliced spring onions and mint. Season to taste and keep warm until the fish and chips are ready. Serve with the lemon wedges to squeeze over.