Stranger Foods

Fish, chips and mushy peas

Serves 2 | Prep 10 mins | Cook 40 mins

This takeaway classic can easily be made healthy yet remain as delicious as the original. This tasty low-fat version is high in fibre, folic acid and vitamin C.

Source: BBC Good Food: Low-fat Feasts

Ingredients

Metric

Imperial

x0.5

400 g baking potatoes
2 tsp olive or rapeseed oil
2 slices white bread
2 white fish fillets
1 tbsp plain flour, seasoned
1 egg, beaten
140 g frozen peas with mint
2 tbsp half-fat creme fraiche

Instructions

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°F

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Heat the oven to 180°C/gas 6. Peel the potatoes, cut into thick chips, then toss with the oil and a little salt. Arrange them on a large non-stick baking sheet and roast for , turning halfway through
Lightly toast the bread, then pulse briefly in a food processor to make coarse breadcrumbs. Dust the fish in the flour, then dip it first into the egg and then the breadcrumbs, and coat thoroughly. Roast the fish with the chips for a further or until both are golden.
Just before the fish and chips are ready, boil the peas for , then drain and mash. Stir in the creme fraiche and season, then serve with the fish and chips.

Nutrition

Per Serving	% Daily Value
Calories 484 kcal	24.2%
Total Fat 11 g	14.1%
Saturated Fat 3 g	15.0%
Carbohydrates 58 g	21.1%
Dietary Fibre 6 g	21.4%
Sugars 4 g	8.0%
Protein 42 g	84.0%
Sodium 1.06 g	46.1%

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