Classic Fish and Chips

Preparation Time
'
Cooking Time
'
Nr of servings
1
Difficulty Level

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!

Preparation Time
'
Cooking Time
'
Nr of servings
1
Difficulty Level

Ingredients

1 
Birds Eye Cod Fillet
3 
potatoes for chips
100 
g
 
1 
tbsp mint sauce

Our method

  1. Heat oven to 200C/fan 180C/gas 6.
  2. 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
  3. 15 mins into the cooking of the chips place 1 fillet of Birds Eye Battered Cod on to a baking tray.
  4. Meanwhile, refer to pack cooking instructions to cook the Birds Eye Field Fresh peas.
  5. 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.
  6. Using a hand blender mush up the peas until they are the texture of classic mushy peas
  7. Bring out your home cooked chips, battered fish and serve on a plate next to your mushy peas. The perfect fish supper
Classic tartar sauce
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