Fish and chips
You won't believe how easy this fakeaway classic is to make. The cod is shallow-fried rather than deep fried and paired with homemade mushy peas and sweet potato fries which, unlike normal potatoes, count as 1 of your 5-a-day.
Ingredients
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4
large sweet potatoes, peeled and cut into thin chips
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1 tbsp
vegetable oil, plus extra for shallow frying
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1 tbsp
fresh rosemary
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350g
self-raising flour
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2 tsp
curry powder
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240ml
sparkling water
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2 tsp
baking powder
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2
medium free-range eggs, whites only
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4
large cod fillets
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FOR THE MUSHY PEAS
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250g
frozen peas, thawed
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2 tbsp
Greek yoghurt (0% fat)
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1
large garlic clove, crushed
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Lemon juice, to taste
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Small handful of fresh mint, chopped
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TO GARNISH
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Lemon wedges
Directions
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Par boil the sweet potato for 6 minutes, then drain and leave to steam dry.
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Pour the vegetable oil into a roasting tray and heat in a preheated oven at 200C for 10 minutes before adding the chips. Sprinkle over the rosemary and cook for 30-40 minutes until golden and crisp.
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In a bowl, mix half the self-raising flour and curry powder with the baking powder and sparkling water and set aside.
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In a separate bowl, whisk the egg whites until stiff peaks form and stir into the flour mixture. The batter should retain dripping-like consistency.
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Season the fish on both sides and coat in the remaining flour and curry powder. Add to the batter until completely covered.
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Heat a deep-sided frying pan or wok and add enough vegetable oil to cover the base of a wok by about an inch. Once a drop of batter starts to sizzle immediately in the oil, you’re good to go.
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In batches, drop the cod in the oil (always place away from you) and shallow fry for 2-3 minutes on each side, basting regularly.
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Once the fish is cooked, drain on kitchen roll and leave to rest for 2 minutes while you pop the peas into a blender with the Greek yogurt, garlic, lemon juice and mint.
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Blend the peas until relatively smooth, season to taste, then decant into a saucepan to heat through on the hob. Serve alongside the fish and chips and garnish with a wedge of lemon.
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