Garden peas make a light, fresh alternative to marrowfat; simmer for a shorter time and whizz up.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
737
Ingredients
3Tbsp.
vegetable oil, plus extra to fry
5
large Maris Piper potatoes, about 1.1kg, unpeeled and cut into 1.5cm wide strips
2g
tins marrowfat peas, drained and rinsed
2Tbsp.
crème fraîche
100g
self-raising flour
1Tbsp.
cider vinegar
4
cod fillets, skinless or skin-on as you prefer
lemon wedges, to serve
Directions
1 Preheat oven to 220°C (200°C fan) mark 7. Bring a large pan of salted water to the boil. Line the base of a large roasting tin with baking parchment (to prevent chips sticking) and add oil. Heat in oven for 10min. 2 Parboil the chips for 5min. Drain well; pat dry with kitchen paper. Carefully add chips to the hot oil, turning to coat. Season. Cook in oven for 40min, turning halfway through, until golden and crisp. 3 Meanwhile, put peas in a medium pan and cover with cold water. Bring to the boil over medium-high heat; simmer for 25-30min until very soft. Drain, return to the empty pan and roughly mash. Stir through crème fraîche and season well. Set aside. 4 Put 2tbsp flour in a shallow dish,season and set aside. Whisk the remaining flour in a medium bowl with the vinegar, 175ml water and plenty of seasoning, to make a smooth batter. Set aside to rest for 5min. 5 Half-fill a deep-fat fryer or large heavy-based, high-sided pan with vegetable oil and heat to 180°C. Pat fish dry with kitchen paper. Coat in the seasoned flour (tapping off excess), then the batter. Gently lower into the hot oil and fry for 5-8min (depending on the thickness of fillets), turning halfway through, until golden. Lift on to kitchen paper to drain. 6 Serve fish with chips, mushy peas (reheated if needed) and lemon wedges.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
