Fish and chips with mushy peas
- 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
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.
Drain, pat dry, return to the pan and shake to roughen the edges. Add the 2 sprays of Frylight and toss to coat evenly.
Spread the potatoes on a baking tray and cook in the oven for 30-35 mins, turning halfway through, until crisp and golden.
Meanwhile, put the fish pieces on another baking tray lined with baking paper, with a gap between.
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.
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.