Ish Fish, Chips and Mushy Peas
Sometimes, all you want for dinner is fish and chips. Using Ish Fish skinless pollack portions, make this classic dish at home any day of the week with this homemade fish and chips recipe. Remember, fish isn’t just for Fridays!
- 2 portions of pollack (or any meaty white fish)
- Potatoes or oven-ready chips
- Crème fraiche
- 3 spring onions
Start with the chips. Peel and slice your potatoes into chunky chips and parboil for around five minutes. Drain and leave to steam dry before coating in oil. Season with salt and place the chips in a single layer on a baking tray ready to be cooked in a pre-heated 180C oven for around 45 minutes, until they are crisp and golden brown with a light, fluffy centre.
Meanwhile, boil your peas.
For the breadcrumb coating, whisk 3 eggs in one bowl and place the breadcrumbs in a second. These can be bought from the shop, or if you have bread that’s not-so-fresh, blitz some slices in a food processor and leave the crumbs in a bowl out in the open so they become stale.
Season your pollack and dip your fillet into the whisked eggs, then coat in breadcrumbs. Add a little oil to a frying pan and fry your pollack – always skin side down first. Your fish should cook in five to 10 minutes per side, depending on the thickness of the fish. Make sure your fish is steaming hot throughout before serving.
While your fish is cooking, drain your peas and add them to a food processor with the spring onions, mint, and a good dollop of crème fraiche. Blitz until you have your desired mushy peas consistency.
Serve with a wedge of lemon and tartare sauce, and enjoy.