- 800 g potatoes
- 1 rasher smoked streaky bacon
- 100 g stale bread
- 50 g plain flour
- 1 large free-range egg
- 4 x 125 g white fish fillets, skin on, scaled, pin-boned, from sustainable sources
- 500 g frozen peas
- 1 bunch (30g) mint
1. Preheat the oven to 220°C. Scrub the potatoes, chop lengthways into 2 cm wedges, toss with 1 T olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray. Roast for 40 minutes, or until golden and cooked through, shaking halfway. Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 T oil and blitz into fine crumbs, then spread across a plate. Spread the flour across a second plate and beat the egg on another. One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb. Line up on a baking tray and roast for 15 minutes, or until golden.
2. Cook the peas in a pan of boiling salted water, then drain and mash well. Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 T each red wine vinegar and extra virgin olive oil, and season to perfection. Serve the fish and chips with the peas, dolloped with the mint sauce.
Energy 555 kcal, Fat 14.7 g, Sat fat 2.4 g, Protein 39.1 g, Carbs 69.5 g, Sugars 9.1 g, Salt 1.1 g, Fibre 10.2 g
This is an extract from 7 Ways by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Ltd (2020 7 Ways) Photography: Levon Biss