Cheat’s fish & chips
Cheat’s fish & chips
Bacon crumb, smashed peas & quick mint sauce
Ingrediënten
Serves 4 | total 45 minutes
- 800 g potatoes
- 1 rasher of smoked streaky bacon
- 100 g stale bread
- 50 g plain flour
- 1 large egg
- 4 x 125g white fish fillets skin on, scaled, pin-boned
- 500 g frozen peas
- 1 bunch of mint 30g
Instructies
- Preheat the oven to 220°C.
- Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray.
- Roast for 40 minutes, or until golden and cooked through, shaking halfway.
- Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate.
- Spread the flour across a second plate, and beat the egg on another.
- One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb.
- Line up on a baking tray and roast for 15 minutes, or until golden.
- Cook the peas in a pan of boiling salted water, then drain and mash well.
- Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection.
- Serve the fish and chips with the peas, dolloped with the mint sauce.
