Recipes
Recipes

Fish and chips with mushy peas

A great British staple made in the comfort of your own home

A great British staple made in the comfort of your own home

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(27 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £1.74 per serving

Nutritional Information

Each 474g serving contains

Energy
8461kj
427kcal
21%
Fat
8.1g
Med
12%
Saturates
2.4g
Med
12%
Sugars
3.8g
Low
4%
Salt
0.47g
Med
8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
1785kJ/90kcal

Ingredients

300g Maris Piper potatoes (peeled weight)

2 sprays Frylight Sunflower Oil Spray

2 x Asda Cook From Frozen Cod Fillets

2 medium eggs, separated

200g Asda Frozen for Freshness Peas

25g quark cheese

Lemon wedges, to serve

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Cut the potatoes into chunky chips, add cold water, bring to the boil and simmer for 2 mins.
2
Drain, pat dry, return to the pan and shake to roughen the edges. Add the 2 sprays of Frylight and toss to coat evenly.
3
Spread the potatoes on a baking tray and cook in the oven for 30-35 mins, turning halfway through, until crisp and golden.
4
Meanwhile, put the fish pieces on another baking tray lined with baking paper, with a gap between.
5
Whisk the egg whites until stiff. Lightly beat the yolks, then fold into the whites until evenly mixed. Cover the fish with the egg and bake for 30 mins.
6
Meanwhile, boil the peas for 5 mins. Drain, reserving 2tbsp cooking water. Whizz with reserved water and quark using a handheld blender. Season with freshly ground black pepper. Serve with the fish, chips and lemon.

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