This recipe was sponsored by the Marine Stewardship Council.
Growing up, homemade Fish n’ Chips was a favourite at my house. My mum would wrap ours up in newspaper to make it feel a little bit more special and allow us to eat them in the garden. It was the one meal she could guarantee we would finish without any complaints!
Fish and chips is still a meal I make regularly, partly out of habit and nostalgia of home, but also because it can be a really simple, delicious meal to make – not to mention sustainable.
When shopping for sustainable fish, I look out for the Marine Stewardship Council (MSC) blue label. The MSC is a science-based non-profit organisation on a mission to end overfishing. The MSC blue label recognises and rewards sustainable fishing, so future generations can enjoy the seafood we love. Choosing seafood with the MSC blue fish label, means your seafood is certified as sustainable and traceable.
You can find seafood with the MSC blue label in most supermarkets in the UK. Head to MSC website to find out more.
Homemade Fish n' Chips with Minted Mushy PeasPrint This
- 2 large potatoes, washed and cut into wedges
- 1 tbsp olive oil
- 2 tbsp porridge oats
- 1 tbsp grated parmesan cheese
- 1 1/2 tbsp ground almonds
- 1 tsp of dried parsley
- 2 MSC labelled Haddock fillets, skin removed
- 200g frozen peas
- Knob of butter
- 1/2 tsp of dried mint
- 1 lemon
- Salt and black pepper
Preheat the oven to 180°C/350°F/gas 4.
Add the potato wedges to a saucepan of boiling water and parboil for 6-8 minutes. Drain and leave to dry for a couple of minutes. Next toss them in a tablespoon of olive oil and a pinch of salt. Place on a baking tray and spread out in one layer. Bake for 30 minutes, turning once, until golden brown.
Meanwhile, place the porridge oats, grated cheese, ground almonds, and dried parsley in a shallow bowl. Add a pinch of salt and black pepper. Mix to combine. Dip the haddock fillets into the crumb mixture and place on a lined baking tray. Spoon any additional crumb on top before baking for 15 minutes in the oven.
Cover the peas with water in a shallow pan and place on a medium to high heat. Bring the water to a boil, cover the pan, and allow the peas to simmer for 3 minutes. Drain the peas and transfer to a bowl Add the butter and mint and mash with a potato masher and season to taste.
Divide the potato wedges, and mushy peas between 2 plates. Add a fish fillet to each and a wedge of lemon. Serve immediately – with or without a dollop of ketchup or mayo!