Tuesday, 16 August 2016

Posh Fish & Chips with Minted Mushy Peas


This new Scott family favourite is inspired by the salmon fish finger recipe in Fearne Cotton's amazing new cookery book: Cook Happy Cook Healthy. For my recipe, read on...

After being impressed by Fearne Cotton's quick and easy recipe for salmon fish fingers, it got me thinking that I could  maybe adapt it to different types of fish, and even add a few extra herby ingredients to the breadcrumbs. And, as my family love fish and chips - complete with the obligatory mushy peas - I thought I'd do like Fearne, and  try to rustle up a healthy alternative to the seaside variety:

POSH FISH FINGERS

INGREDIENTS:

600g Cod or Haddock (though any chunky white fish will do)
150g flour
3 eggs, beaten
1 lemon
1tbsp fresh fennel
300g stale bread
5tbsp coconut oil (I'm a big fan of Lucy Bee Raw Coconut Oil  - www.lucybee.co)
Salt & pepper

METHOD:



  • Slice the fish into fingers 3cm x 10cm.
  • Remove the zest from the lemon (the juice can be used for lemon mayonnaise) and add it, together with the fennel and bread, to a food processor and whizz until you get fine, even breadcrumbs. Place in a separate bowl.
  • Beat the eggs
  • Place the flour on a flat plate.
  • Dip the fish fingers first in the flour, then the eggs and finally the breadcrumbs, making sure they are evenly coated.
  • Heat 2tbsp of the coconut oil in a frying pan and add the fish fingers a few at a time, cooking for approximately 3-4 minutes on either side until the breadcrumbs are golden brown. Add more coconut oil with each batch until all of the fish fingers are cooked.
  • Season to taste.




  • POSH CHIPS

    INGREDIENTS:

    1 kg potatoes
    2 tbsp coconut oil
    1 red onion
    1 tbsp fresh sage
    2 tbsp fresh thyme
    Salt & pepper

    METHOD:
    • Slice the potatoes  into 2cm thick wedges (no need to peel, just give them a quick rinse under the tap) and parboil.
    • Chop the onion, sage and thyme and add, together with the coconut oil, to an oven-proof dish and warm in the oven for 5 minutes.
    • Add the potatoes to the heated dish and mix together until the potatoes are evenly coated with the oil, onions and herbs and roast for about 30 minutes, or until golden.
    • Season to taste.



    POSH MUSHY PEAS

    INGREDIENTS:

    500g peas (fresh or frozen)
    large bunch fresh mint
    75g butter
    Salt & pepper

    METHOD:
    • Steam the peas until tender.
    • Tip into a food processor and blend with the butter and mint and whizz until smooth
    • Season with salt and pepper.


    LEMONY MAYONNAISE


    This is so easy: just add the juice from the leftover lemon  to a good dollop of mayonnaise (enough to serve 4) and mix well. Hey presto! You've got a tangy mayo to complement your Posh Fish and Chips!


    As you can see from the main photo, my homemade Posh Fish portions aren't the prettiest (I still need to hone my bread-crumbing skills!), but they tasted so delicious, and are a healthy alternative to your everyday fish and chips.  Having said that, you really can't beat a freshly fried portion of Whitby fish and chips as a treat on a sunny Saturday afternoon...

    Before I go...If you're making salmon fish fingers, another tasty alternative is to add chilli, coriander, lime zest and ginger to the breadcrumb mix. This adds a lovely oriental flavour and would work well with noodles or coconut rice and crunchy mange tout.

    Happy cooking!

    COOK HAPPY COOK HEALTHY - FEARNE COTTON
    ISBN 9781409163756
    ORION BOOKS (www.orionbooks.co.uk)




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