10 mins
preparation
40 mins
cooking
Easy
1
Serving
Aah, the seaside. Fish & chips. One of the greatest British traditions there is. It really doesn’t get any better than that. So when you want to re-live those happy memories, reach for delicious for battered and breaded fish. Tasty on a Friday, served with chips and your favourite sauce!
Our method
- Heat oven to 200C/fan 180C/gas 6.
- Peel the potatoes and cut them into long chip shapes, season and coat in a little veg oil. Spread the chips on a large non-stick baking tray and roast for 40 mins turning occasionally
- 15 mins into the cooking of the chips place 1 fillet of Birds Eye Battered Cod on to a baking tray.
- Meanwhile, refer to pack cooking instructions to cook the Birds Eye Field Fresh peas.
- Once cooked drain the water and add a teaspoon of mint sauce to the peas or if you don't like mint add a tbsp. of crème fraiche.
- Using a hand blender mush up the peas until they are the texture of classic mushy peas
- Bring out your home cooked chips, battered fish and serve on a plate next to your mushy peas. The perfect fish supper
Tip!
- Classic tartar sauce
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1
Birds Eye Cod Fillet
3
potatoes for chips
100
g
Garden Peas 375g
1
tbsp mint sauce
