Homemade Fish and Chips
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DIFFICULTY
Indulge in a timeless British favourite with our recipe for homemade Fish and Chips. Crispy battered fish is paired with golden McCain Home Chips for a weekend treat that's effortlessly delicious, satisfying, and full of flavour. Perfect for any occasion, it's a classic dish you can enjoy with ease.
INGREDIENTS
110g McCain Home Chips Lighter Straight Cut
1 white fish fillet (without bones)
1 tsp flour
Salt and pepper
1 egg (beaten)
2 tbsp wholemeal breadcrumbs
50g frozen peas
1/2 tbsp low-fat yoghurt
METHOD
Preheat the oven to 220C/Mark 8.
Dust the fish in a layer of flour, dip in the egg and coat very lightly in breadcrumbs.
Spread a single layer of McCain Lighter Home Chips onto a baking tray and pop into the oven for 22-24 minutes.
Place the fish on a baking tray (using baking paper), and cook for around 10 minutes or until the fish is translucent.
Cook the peas in hot water for 5 minutes. Drain, then mash and stir in the yoghurt.
Once cooked, pop everything on a plate. Salt and pepper to taste.
