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Fish and chips

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Adjust Servings:
4 large sweet potatoes, peeled and cut into thin chips
1 tbsp vegetable oil, plus extra for shallow frying
1 tbsp fresh rosemary
350g self-raising flour
2 tsp curry powder
240ml sparkling water
2 tsp baking powder
2 medium free-range eggs, whites only
4 large cod fillets
250g frozen peas, thawed
2 tbsp Greek yoghurt (0% fat)
1 large garlic clove, crushed
Lemon juice, to taste
Small handful of fresh mint, chopped
Lemon wedges

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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.

    • 40 Mins
    • Serves 4
    • Easy





    1. Par boil the sweet potato for 6 minutes, then drain and leave to steam dry.

    2. 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.

    3. In a bowl, mix half the self-raising flour and curry powder with the baking powder and sparkling water and set aside.

    4. 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.

    5. Season the fish on both sides and coat in the remaining flour and curry powder. Add to the batter until completely covered.

    6. 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.

    7. 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.

    8. 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.

    9. 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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