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Published 20/04/2026
1:10
Serves 4
Easy

Fish and chips with pea puree

This lighter version of fish and chips cuts down on fat without sacrificing the classic comfort of the dish.

With a light, crispy batter and flaky inside, you'll feel like it's come straight from your local takeaway. Serve with moreish chips and a side of pea puree and tartar sauce.

What you'll need...

Ingredients

  • 4 x 140g cod loins
  • 800g potatoes, cut into chips
  • 70g wholemeal breadcrumbs
  • 300g frozen peas
  • 1 tbsp low-fat crème fraîche
  • Handful of fresh mint
  • 1 lemon, zest and wedges
  • 2 tsp capers

Method

  1. Coat cod loins in a processed mixture of breadcrumbs, capers, lemon zest, and parsley. Chill until ready to cook.

  2. Par-boil potato chips, then roast with oil at 220°C for 35-40 minutes until golden.

  3. Sauté spring onions, add peas and stock, then blend with mint and crème fraîche. Bake fish for 10-12 minutes and serve.

Shop the tools you will need

Secondary image for image of Enamel Baking Tray 36 x 27cm Main image for image of Enamel Baking Tray 36 x 27cm

£16.00

Secondary image for image of Mini Chopper and Food Processor Black Main image for image of Mini Chopper and Food Processor Black

£49.00

Secondary image for image of Food Processor 3L Main image for image of Food Processor 3L

£179.00

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