The classy alternative to takeaway - fresh, crisp and mouth-wateringly good.
Posh(ish) Fish and Chips Saturday 2 November 2013
Anne-Marie says, "Why posh, I hear you cry? Must you be in formal attire when eating it? Not really, no. It's just a bit more refined than battered cod. And the peas are so good, you could serve them at Downton!"
Ingredients (serves 2)
4 fillets of sea bass or sea bream
Plain flour for coating
A couple of good-size Maris Piper potatoes
Knob of butter
200g frozen peas
Sprig of fresh mint, chopped
Squeeze or two of lemon juice
Set your oven to 220C/425F/Gas Mark 7.
Peel your spuds and then slice into wedges before putting them in a pre-heated baking tray. Drizzle some rapeseed or sunflower oil over the fat chips and season well with salt before placing in the oven for around 40 minutes until golden and crispy.
Fifteen minutes or so before they're ready, put your flour onto a plate, add some seasoning and then lightly coat your fish fillets on both sides. Heat some oil in a frying pan and then place the fish skin side down. They'll need about 7-10 minutes and turning just once.
In another pan, melt the butter before adding the peas together with the mint and lemon juice. Pop a lid on for around 10 minutes before either mashing the mix by hand or with a blender or processor.
Once everything's plated up, all you need is some salt and vinegar and a healthy appetite.