Crispy Fish & Mushy Peas
Frozen fish fillets crisped in a hot skillet, paired with buttery smashed peas and crispy oven chips. British seaside comfort in 12 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 fillets (about 150g each) frozen fish fillets (cod or pollock)
- 300 g frozen oven chips
- 200 g frozen peas
- 2 tbsp butter
- 1 tbsp malt vinegar
- 1 pinch salt and pepper to taste
Instructions
- 1
Start the oven chips according to package directions (usually 400°F, 20 min). Set a timer.
- 2
Boil the peas in salted water for 3 minutes until tender. Drain and return to the pot.
- 3
Mash the peas with butter, salt, and pepper until creamy. Stir in malt vinegar. Set aside and keep warm.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 5
Place fish fillets in the pan skin-side up. Pan-fry 4 minutes without moving until the bottom is golden and crispy.
- 6
Flip the fillets and cook 2 minutes until the flesh is opaque and flakes easily. Season with salt and pepper.
- 7
Plate the mushy peas, top with crispy fish, and serve with hot chips on the side.
Tools you’ll need
- large skillet (10–12 inch)
- small saucepan
- wooden spoon or masher
- slotted spatula
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