A traditional British dish for over 150 years, these days fish and chips are eaten as a take away in the UK for lunch or dinner, often served with mushy peas (or gravy if you’re a northerner!). I personally love fish and chips as a treat, and it has to be with mushy peas.
Classic Fish and Chips
Print RecipeIngredients
- Fish Ingredients
- 2 cod or haddock fillets
- 1 egg
- 1/3 cup of gluten-free flour
- 1/3 cup of ground almonds
- 1/2 teaspoon of mixed herbs
- A sprinkling of black pepper
- Chips Ingredients
- Any root vegetable (potato or sweet potato)
- 1/2 teaspoon of mixed herbs
- 1 tablespoon of ground almonds
- A dollop of olive oil
- Sprinkling black pepper
- Mushy Peas Ingredients
- 1 cup of frozen peas
- A dollop of coconut oil
- Sprinkling black pepper
Instructions
- Peel the root vegetable and cut into chip shapes, put into a bowl with mixed herbs, ground almonds, black pepper and olive oil, toss them around. Then, spread on a baking tray, bake in a preheated oven at 180 degrees Celsius for 40 minutes (turning now and again) or until cooked through.
- While these are cooking, prepare the fish, put the gluten-free flour, ground almonds, mixed herbs and black pepper into a shallow dish and crack and whisk the egg into another shallow dish. Coat the fish in the egg, then the flour mixture and repeat for a second time. Once well-coated, rest on a plate.
- Before the chips are ready, melt coconut oil in a frying pan and fry the fish for 4 minutes per side (or until the fish is cooked through) on low to medium heat.
- While this is cooking, boil the peas for 5 minutes. Once cooked, place the peas into a nutribullet (or other small blenders) with the coconut oil and pepper and blend for 10 seconds max, so it is still a bit lumpy.
- Serve the peas with the fish and chips.
