A british classic and one of the nation’s faves! Sadly, often it can set you back 1000kcal and is full of saturated fats. Sometimes, that’s fine – but, for when it’s not, try my DIY version which still delivers on taste…
800g cod fillets
800g potato (4 medium sized ones)
2 slices wholemeal bread
4 tbsp olive oil, 1 tbsp chive, salt & pepper
vinegar, ketchup AND mayo – obvs (or tartar sauce if you are feeling adventurous!
Preheat the oven to 180 degrees.
Chop up the potatoes into thick chips and place on a baking tray with salt, pepper and 2 tbsp olive oil. Cook for 20 mins.
Meanwhile, whizz up the bread, salt, pepper, chives in the blender until breadcrumb texture. Add 2 tbsp olive oil and mix well.
Beat the egg and lightly brush the top of the cod fillets. Add the breadcrumb mixture and pat down until it sticks.
Once the chips have been in for 20 mins, pop the fish in as well for a further 15 – 20 minutes or until everything is cooked through.
Boil the peas. Remove the chips and switch to the grill to crisp up the breaded cod.