Crispy fish & chips with mushy peas

• baking potato↗400g g
• olive oil↗2 tsp tsp
• slices white bread↗2
• white fish2

  fillets, such as haddock, hoki, pollock

• plain flour↗1 tbsp tbsp

  seasoned

• egg↗1

  beaten

• frozen pea↗140g g

  with mint

• crème fraîche↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

2. 2

   Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.

3. 3

   Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.