Jubilee Fish and Chips - oven baked haddock fish fingers, sweet potato chips and easy mushy peas by Nick Coffer @nickcoffer, author of the 'My Daddy Cooks' book of 100 Fresh New Recipes for the whole family.
What could be more quintessentially British to make than fish and chips in this Jubilee year?! My version brings the dish bang up-to-date. It requires no deep frying (never ideal when cooking with the help of children) and is loads of fun for everyone to assemble. The fish stays lovely and moist in the crumb coating and the sweet potato are a failsafe hit in our house. Finally, an extremely simple and fresh version of mushy peas to complete my version of this classic dish which your family will love preparing - and eating! - together.
- Preheat the oven to 200ºC
- Peel the sweet potatoes. Cut them in half lengthways, then in half again lengthways. Cut each of these remaining pieces into 3 long wedges.
- Put the wedges into a bowl, pour a good glug of olive oil over them and mix the oil and the potatoes together.
- Lay the wedges on a baking tray, and put them in the oven.
- Blitz the stale bread in a food mixer or blender to make bread crumbs for the fish fingers. The crumbs can be very fine or course, depending on your preference. If you don't have stale bread, toast your slices before blitzing them up.
- Cut the fish into ‘fish finger’ size chunks.
- Put the flour bowl, the egg bowl and a bowl with the breadcrumbs in a line. Using one hand, coat each fish finger firstly in some flour, dip it in the egg, then roll it in the breadcrumbs.
- Once all the fish fingers have been coated, grease your other baking tray with some olive oil. Place the fish fingers on the tray and lightly spray or drizzle olive oil over each one.
- After the wedges have been in the oven for 10 minutes, put the fish in too. The wedges and the fish will be ready after a further 20 minutes cooking time.
- With five minutes to go, boil some water and cook the frozen peas for 3 minutes. Drain them, mash and crush them with a potato masher, stir in the butter and the mint and season to taste.