BAKED FISH AND CHIPS WITH MUSHY PEAS

                  

You will love making this fun dish for your family.  Use whatever fish you most enjoy.  I used  cod and salmon—and don’t forget to serve mushy peas with it!   I’ve included the recipe for them after the fish and chips---they are really tasty!! 

Ingredients:

2 large russet potatoes, peeled and cut into thin sticks

2 large sweet potatoes (pink ones are the sweetest), peeled and cut into thin sticks

¼ cup olive oil

2 splashes of balsamic vinegar

Kosher salt

Black pepper

2-3 pieces of fresh cod, salmon or halibut –cut into large cubes or strips

3 eggs, beaten

1 cup self-rising flour

2 cups panko bread crumbs

Kosher salt to taste

Black pepper to taste

*Use only panko if you don’t want to include the flour.  You may also omit the eggs and substitute olive oil if you wish.

Instructions:

FOR THE CHIPS---

*Preheat oven to 425 degrees

*Line 2 baking sheets with sides- with heavy duty aluminum foil (one for the potatoes, one for the fish.  Spray the aluminum foil with PAM.

*In a mixing bowl, whisk together the oil and vinegar, salt and pepper

*Place all the potatoes into the oil and vinegar mixture and stir to coat.

*Drain the potatoes from the oil and place them on one of the prepared baking sheets.

*Roast the potatoes until they are tender (approximately 25 minutes), stirring occasionally.

FOR THE FISH---

*Dip each cube or strip of fish into the beaten eggs.

*Lightly coat each piece of fish in the flour/panko mixture.

*Place each piece of fish on the prepared baking pan.

*Bake at 425 degrees until fish is done  (approximately 15 minutes).

**You may bake the fish and chips at the same time, just start roasting the potatoes first since they take longer to cook.  Start the chips on the middle rack and then move them to the lower rack-- when it’s time to put the fish on the middle rack.

MUSHY PEAS:

*Cook green peas (English peas) in boiling water until tender.

*Drain the water from the peas and add 2 T. butter

*Puree peas using a wire whisk, blender or mixer until desired consistency.

*Add a bit of milk, half & half or cream to loosen up the puree if it is too thick.