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Fish and Chips with Mushy Peas

Once in a while you can’t beat walking along the seafront eating fish and chips out of the paper. However how do you get the flavour of chip shop fish and chips with out all the fat….believe me this has been a challenge, and in the end some butter did have to be added to crisp up the topping for the fish…so here goes with my attempt of a lower fat version of a dish which is a national treasure.
- Sal

Fish and Chips with Mushy Peas

For the Chips

For the Fish

For the Mushy Peas

Notes

Tips:


Use frozen peas over fresh as they are sweet and tender.

Other types of fish that can be used are trout fillets, mackerel fillets, haddock and cod.

Don’t over cook the fish…the thicker the fillet the longer it will take to cook.

For a crispier topping to the fish grill under a medium grill not too near the top until cooked.

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» Top Wine Matches For This Recipe

Angus Hughson

Riesling, Pinot Noir and Rose are the best wines to pair with Fish and Chips with Mushy Peas.

 
 

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