Healthy Fish & Chips

This is the healthiest fish & chips you will ever eat. Whole grain crispy cod with baked potatoes and buttery peas. None of the seed oils, all the nostalgic flavours that you love plus an extra boost of nutrition thanks to our beef organs powder. It might sound odd but we added Organised to the batter and it really works! To keep it super healthy we also made our own breadcrumbs by just blitzing some stale sourdough into a food processor until you have a crumbly texture. This beats any takeaway and it's guaranteed to become your new Friday night dinner favourite.

Serves 2

For the fish: 

Ingredients

• 2 cod fillets 
• 1 organic egg - beaten 
• 1 scoop Organised 
• 2 heaped tbsp organic wheat flour 
• 5 tbsp wholegrain breadcrumbs 
• A pinch of salt and pepper 
  

For the rest of the dish:

• 500g potatoes - cut into wedges 
• 1 tbsp garlic granules 
• A generous sprinkle of salt & pepper 
• A generous drizzle of extra virgin olive oil 
• 250g frozen peas 
• A small bunch of mint leaves - finely chopped 
• A knob of butter 
• Salt & pepper to taste 

Serve with: 

Lemon wedges 

Method

1. In a large plate mix together Organised, flour, salt and pepper. 
2. In a separate plate add the breadcrumbs. 
3. Beat the egg in a bowl. 
4. Pat dry the cod fillets and dust them first in the Organised/flour mix. Dip them in the egg wash and coat them evenly in the breadcrumbs. Place them on plate and transfer them to the fridge while you prepare the rest. 
5. Add the potato wedges to a bowl together with the garlic granules, olive oil, salt and pepper. Toss everything together and spread them on a large baking tray. Roast in the oven at 200 degrees Celsius for 30-35 minutes until crispy and golden around the edges. 
6. Add the peas to a pan and cover with plenty of boiling water. Cook for 5 minutes until the peas are soft. Drain them and return to the pan. 
7. Melt in the knob of butter, and using a fork mash them lightly. Season with salt and pepper and add in the chopped mint. 
8. Cook the cod: Heat a large pan on a medium heat. Once really hot add a generous knob of butter. Cook the fillets on each side for about 4 minutes until very crispy and golden. 
9. Serve with the roasted potatoes, mushy peas and a squeeze of lemon.