Written by Leah Bargota
Fish and chips
Fish and chips. Everyone loves it, especially on the beach at British seaside towns and you are guaranteed to get it anywhere in England. Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty.
Preperation time: 15 minutes
Cooking time: 40 minutes
Serves: 2
Ingredients
2 Large potatoes
Cod fish
Peas
Olive oil
Slice of bread
Plain flour
Method
1) preheat oven to 180C/gas 4. Peel and chop the potatoes into thick chips, then season with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
2) Beat one egg in a bowl. Lightly toast the bread, and then pulse briefly in a food processor for breadcrumbs. Dust the fish in plain flour, shaking off the excess, then dip into the beaten egg,
then breadcrumbs to coat thoroughly. Roast the
fish with the chips for a further 20 mins, until
both are golden.
3) Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash.
Nutritional Information
Calories 484
Protein 42g
Carbohydrate 58g
Fat 11 g
Saturated fat 3g
Fibre 6g
Sugar 4g
Salt 1.09 g
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