Fish chips and mashed minted peas

Serves: 4

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 4 large baking potatoes, about 900g
• 3 tablespoon(s) vegetable oil
• 25 gram(s) plain flour
• 1 large egg, beaten
• 100 gram(s) (3½oz) fresh white breadcrumbs
• 4  x 125g cod fillets, skinned
• 450 gram(s) fresh or frozen peas
• 1½tbsp finely sliced fresh mint

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Cut the potatoes into wedges and put on to a large baking tray. Drizzle over 1½ tbsp oil and season well. Toss to coat the wedges and cook for 30-40min until tender and golden brown.
2. Put flour, egg and breadcrumbs on to three separate lipped plates.
3. When the wedges are 10min away from being finished, bring a medium pan of water to the boil. Meanwhile, coat each fish fillet in flour, tapping off excess, then dip into the egg followed by the breadcrumbs.
4. Heat the remaining 1½tbsp oil in a large non-stick frying pan and cook the fish for 5min, turning once, until golden brown and cooked through.
5. Add peas to the boiling water and cook for 2-3min until tender. Drain. Roughly crush using a potato masher, then stir in the mint and some seasoning. Serve fish immediately with a dollop of tartare sauce and a lemon wedge, plus the potato wedges, peas and malt vinegar to sprinkle over.

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