Ingredients
800g potatoes
olive oil
1 rasher of higher-welfare smoked streaky bacon
100g stale bread
50g plain flour
1 large free-range egg
4 x 125g white fish fillets, skin on, scaled, pin-boned, from sustainable sources
500g frozen peas
1 bunch of mint (30g)
Method
- Preheat the oven to 220°C/425°F/gas 7.
- Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray. Roast for 40 minutes, or until golden and cooked through, shaking halfway.
- Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate. Spread the flour across a second plate, and beat the egg on another.
- One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb. Line up on a non-stick baking tray and roast for 15 minutes, or until golden.
- Cook the peas in a pan of boiling salted water, then drain and mash well.
- Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection. Serve the fish and chips with the peas, dolloped with the mint sauce.
