Fakeaway fish and chips
Eat Well for Less' healthier and cheaper take on fish and chips. Cornflakes are the star of the show!
Each serving provides 519 kcal, 42g protein, 63g carbohydrates (of which 6g sugars), 10g fat (of which 3g saturates), 8g fibre and 1.2g salt.
Ingredients
- 3 free-range eggs
- 150g/5½oz cornflakes
- 750g/1lb 10oz frozen white fish fillets
- 750g/1lb 10oz potatoes, peeled and cut into 1cm/½ in
- 1 tbsp rapeseed oil
- 400g/14oz frozen peas
- 50g/1¾oz reduced fat crème fraîche
- 1 small bunch chives, finely chopped
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
Crack the eggs into a shallow bowl, whisk well and season with half the salt and plenty of black pepper. Add the fish and swirl around until coated in the egg.
Tip the cornflakes into a large food bag, then seal and bash with a rolling pin until crushed.
Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes, turning it around to fully coat. Lift out and put onto one of the prepared baking trays.
Put the chips onto the other prepared baking tray and drizzle with the oil, remaining salt and plenty of black pepper. Toss to combine then shuffle the tray around until the chips are in a single layer - you might need to use two trays.
Put the trays in the oven and bake for 15 minutes,. Remove the chip tray and turn the chips over. Return to the oven for another 10-15 minutes, or until the fish is cooked through and the potatoes tender and golden brown.
Meanwhile, bring a large pan of salted water to the boil, add the peas and cook for 2-3 minutes, until heated through. Drain and tip back into the saucepan, add the crème fraîche and crush with a masher until quite broken down. Stir in the chives.
Serve the fish and chips with a small portion of peas alongside.
Recipe Tips
Use gluten-free cornflakes for a gluten-free dinner.
