Homemade Fish and Chips with Mushy Peas

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If you ask foreigners to list what they think British food is they will almost definitely mention Fish and Chips at somepoint, among other fried food that I’m pretty sure we wouldn’t class as British!! This is a classic but also pretty indulgent when bought! I tried to make a slightly healthier version but equally as yummy, I think I did pretty well. The chips were a great success and tasted just like chip shop chips! I decided to do breaded fish instead of battered as it is simpler and healthier as you don’t need to deep fat fry it. I used haddock instead of cod but that was purely due to the price in the supermarket at the time, both would work equally as well and cod is the more traditional fish used. Allow a few hours when making this dinner as the chips need double frying and careful attention but I assure you it’s well worth it!
Emily

Serves 2

Ingredients
2 haddock fillets
1 egg
30g flour
50g panko breadcrumbs
2 large/4 medium potatoes
1 cup frozen peas
1 large tbsp creme fraiche
splash of lemon juice
300ml vegetable oil
salt and pepper

1. Peel the potatoes and chop into chip shapes (obviously you can have the chips any shape you like but they cooked really well by squaring the corners off and they looked more like chips!)
2. Place the potatoes into a colander and run them under cold water to get rid of excess starch.
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3.Bring a pan of large salted water to the boil then add the chips and boil for 3-5 minutes.
4. Drain the chips and place on a plate with some kitchen roll to absorb the water.
5. Pour oil into a large frying pan until it is 1cm deep, heat the oil and add half of the chips. Shallow fry for about 5 minutes, remove them to another plate with kitchen roll to absorb the oil. Repeat this process with the other half of the chips. Leave to rest for 10 minutes then fry both batches (separating them in half again) for a second time until they are golden brown.
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6. Pour the flour into a flat bowl/plate, the breadcrumbs in another and beat the egg in yet another. Dip the haddock fillets in the flour then egg then breadcrumbs (probably a good idea to season the breadcrumbs with some salt and pepper).

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7. Pour oil into a large frying pan until there’s a thin layer, heat the oil and fry the fish on both sides until golden brown.

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8. Boil the peas for 5 minutes and add to a bowl with the creme fraiche, lemon juice and plenty of salt and pepper. Blend with a hand blender or if you don’t have one mash with a potato masher.

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9. Serve the fish, chips and mushy peas together and enjoy!

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