Main Lunch

The Hairy Bikers’ Spicy Fish and Chips

“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

15 minutes prep, 35 minutes cook

Serves 4

Ingredients

4 skinless fillets of white fish, such as cod or haddock, cut in half lengthways

1 tbsp plain flour

½ tsp turmeric

½ tsp ground cardamom

½ tsp curry powder

½ tsp chilli powder

1 egg, beaten

100g panko breadcrumbs

Olive oil, for drizzling

Sea salt and black pepper

For the potatoes:

500g potatoes, unpeeled and cut into small chunks

2 tbsp olive or vegetable oil

2 tsp cumin seeds

2 tbsp green chillies, finely chopped

For the pea and coriander puree:

400g peas (frozen are fine)

Small bunch of coriander

2 tbsp crème fraiche

1 tbsp lime juice

Pinch of chilli powder

Method

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.