Fancy Fish & Chips with Minted Pea Puree

Forget the greasy shop-bought fish and chips and give this delicious alternative a go. A nice, low-effort meal for entertaining guests or getting some more Omega3 into the kiddos diet.

What you'll need...

  • 450 g firm white fish (Cod, Ling, Blueeye, John Dory, Barramundi are all good choices)
  • 500 g frozen peas
  • 5 tablespoons plain flour
  • 1 tablespoon smoked paprika
  • ½ unwaxed lemon , zest and juice from
  • Sea salt
  • Freshly ground black pepper
  • 2 large free-range eggs
  • 3 slices of wholemeal bread , (100g)
  • Olive oil
  • ½ a bunch of fresh mint
  • 5 - 6 potatoes. Kipfler, Desiree and Royal Blue's are good options for roasting OR go for sweet potatoes for an even healthier option

Here's how to pull it all together...

  • Rinse off the fish fillets under cool, fresh water and set aside on some paper towel
  • Pre-heat the oven to 180C (fan-forced) and peel and slice the potatoes. Rinse and pat dry with a tea towel, then coat with olive oil and pop into the oven for 45 - 50 minutes
  • Put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside
  • Place the flour in a shallow bowl with the paprika, lemon zest and a pinch of salt and pepper, then beat the eggs in another shallow bowl
  • Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate
  • Slice the fish fillets lengthways into portions then add to the flour and toss to coat (you’ll need to do this in batches)
  • Dip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray
  • Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish (you’ll need to do this in batches) and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Remove to a double layer of kitchen paper to drain while you fry the next batch, adding a splash more oil, if needed
  • Meanwhile, blitz the peas in a food processor until they’re smashed up to a nice, chunky purée, or mash well with a fork. Tip into a bowl, then finely chop and add the mint leaves, squeeze in the lemon juice and season
  • Mix well and serve alongside the crispy fingers, roasted potato chips and a nice green salad. If you want a dollop of tomato sauce, too, that's totally fine by us!


This recipe was inspired by Jamie Oliver

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