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“We all enjoy a Friday night treat from the local chippy, but proper fish and chips can be quite a business to make at home. Instead, try our super-easy version with everything cooked in the oven. Both the fish and potatoes have great spicy flavours and we serve this with a chilli-flavoured pea purée” – The Hairy Bikers
Recipe taken from The Hairy Bikers’ Everyday Winners by Si King and Dave Myers (Seven Dials, £22), photography by Andrew Hayes-WatkinsFirst start the potatoes. Preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of water to the boil and add salt. Add the potatoes and cook for 4–5 minutes, then drain. Pour the oil into a roasting tin and add the potatoes. Toss and sprinkle in the cumin seeds, then roast in the oven for 25 minutes.
Pat the fish fillets dry. Mix the plain flour with the spices, salt and pepper. Dip the fish into the seasoned flour and coat well. Pat off any excess, then dip the fish in the beaten egg and lastly into the panko breadcrumbs.
Remove the potatoes from the oven and sprinkle with the green chillies, then lay the fish on top. (If the tin seems too crowded, cook the fish in a separate tin instead.) Drizzle with a little olive oil and cook for a further 10 minutes. Remove from the oven.
Simmer the peas in hot water for 2–3 minutes. Drain and purée with the coriander, crème fraiche, lime juice and chilli powder. You can make this as coarse or as smooth as you like. Warm through again and serve with the fish and potatoes.
First start the potatoes. Preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of water to the boil and add salt. Add the potatoes and cook for 4–5 minutes, then drain. Pour the oil into a roasting tin and add the potatoes. Toss and sprinkle in the cumin seeds, then roast in the oven for 25 minutes.
Pat the fish fillets dry. Mix the plain flour with the spices, salt and pepper. Dip the fish into the seasoned flour and coat well. Pat off any excess, then dip the fish in the beaten egg and lastly into the panko breadcrumbs.
Remove the potatoes from the oven and sprinkle with the green chillies, then lay the fish on top. (If the tin seems too crowded, cook the fish in a separate tin instead.) Drizzle with a little olive oil and cook for a further 10 minutes. Remove from the oven.
Simmer the peas in hot water for 2–3 minutes. Drain and purée with the coriander, crème fraiche, lime juice and chilli powder. You can make this as coarse or as smooth as you like. Warm through again and serve with the fish and potatoes.
15 minutes
Serves 18-22 scones
