Fish and chips

Fish and chips with mushy peas

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

By , 05 January 2017

(17 votes)

Fish and chips with mushy peas
  • 45 Mins

  • Serves: 2

Nutritional Info
Each 474g serving contains
  • Energy

    1785KJ

    427KCAL

    21%
  • Fat

    8.1g

    low

    12%
  • Saturates

    2.4g

    low

    12%
  • Sugars

    3.8g

    low

    4%
  • Salt

    0.47g

    low

    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1785kJ/427kcal.
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
  • 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.