A great fish and chip supper with mushy peas, homemade chunky chips and a homemade tartare sauce. Delicious!
Here’s your shopping list. This serves 2.
Put your oven on 220c. Boil your kettle. Scrub your potatoes and cut into chunky chips. Put in a pan and pour over the boiling water. Simmer for 4 minutes and then drain. Give them a minute or two to sit in the drainer and steam. Then put them on a hot roasting tray, drizzle with olive oil and salt and put them in the oven for about 20 minutes, shaking the pan from time to time and turning the chips.
Pour boiling water over about 150 grams of frozen peas and boil for about 3-4 minutes until tender. Drain, add 2 Tbs of cream, salt and pepper and mash up or give a quick blitz with your blender.
If you fancy making your tartare sauce take 3 Tbs mayonnaise add a finely sliced shallot, a finely chopped gherkin or two (depending on the size) 1 Tbs capers, salt pepper and a good squeeze of lemon, a tsp of horseradish sauce. Mix.
Check the chips. They should be starting to look crispy and to to soften in the centre. Time to get on with the fish.
Get 2 plates out. In a bowl whisk 1 egg. Put that onto one of the plates. On the other plate put the breadcrumbs (about 50 grams). Put one fillet of fish first into the eggy mix, and turn. Then carefully put it in to the breadcrumbs coating the entire fish fillet.
Repeat with the other fillet. In a frying pan add a good glug of olive oil a knob of butter and carefully place the fish into the pan. Fry over a moderate heat for about 3-4 minutes. Then using a spatula carefully turn the fish and cook for about another 3 minutes and until golden on either side. Enjoy with a few gherkins on the side, a glass of beer. Delicious!