Fish, Chips and Nearly Mushy Peas

It set out with a goal in mind but turned into Fish, Chips and Nearly Mushy Peas rather than the original intention which was to get the peas to a good mushy texture.

There is no impact on the overall flavour and some may prefer it if the peas remain whole when served.

A teaspoon of mint finishes the flavours off though other sauces could be added too.

Now it is true that fish and chips tastes much better when it comes wrapped in newspaper but this does make an alternative that can be made at home.

Fish, Chips and nearly Mushy Peas

Serves 4

Cooking Time: 45 mins

Ingredients

  • 1 pack frozen White Fish Fillets in Batter (4 pieces)
  • 500g/1lb Oven Chips
  • 2 cans Processed Peas
  • Mint Sauce
  • Salt

Method

  1. Heat the oven to 200°C/400°F/Gas Mark 6
  2. Lightly grease a baking tray then put the pieces of fish onto it. Set to one side for a moment.
  3. Sprinkle the chips onto a second tray and spread evenly.
  4. Open the 2 cans of peas and empty the contents into an ovenproof dish. Cover them with a lid otherwise they may dry out.
  5. Carefully put things into the oven with the chips at the top, the fish lower down and the peas at the lowest level. Leave to cook for 10-15 minutes depending on your oven.
  6. After that time is up then open the oven because it is time to stir it up.
  7. Use a spatula to turn the fish so that it browns evenly on both sides. Take care as the fillets can easily break.
  8. Stir the chips around so that they cook to an even brown.
  9. Give the peas a stir and add a little extra water if they seem to be getting too dry
  10. Return to the oven and continue to cook for another 15 minutes (approx)
  11. Once all is cooked through and piping hot then divide between four serving plates. Add a teaspoon of mint sauce to the peas for flavour if desired,
  12. Serve and Enjoy. A little salt sprinkled on does add to the taste too

Notes

Switch to Fish in Breadcrumb for a different taste. The cooking method will be the same though.

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