Crispy Oven Fish and Chips with Mushy Peas

Method

1. 1

   Heat the oven

   Heat the oven to 220°C (200°C fan) with a large baking tray inside for 10 minutes, until the oven is fully hot.

2. 2

   Soak and dry the chips

   Soak the chips in cold water for 10 minutes, then drain and dry very thoroughly with a clean tea towel, until no surface water remains.

3. 3

   Roast the chips

   Toss the chips with 3 tbsp oil and 1/2 tsp salt, then carefully remove the hot tray and spread chips in one uncrowded layer; roast 35 to 45 minutes, turning halfway, until golden and crisp.

4. 4

   Toast the breadcrumbs

   While the chips roast, heat the remaining 1 tbsp oil in a frying pan over medium heat; add panko and paprika and toast for 4 to 6 minutes, stirring often, until evenly golden, then cool.

5. 5

   Prepare the fish

   Season the cod on both sides with 1/4 tsp salt; coat each fillet in flour, dip in beaten egg, then press into the toasted crumbs until coated on all sides.

6. 6

   Bake the fish

   Place the fish on a lined baking tray and bake at 220°C (200°C fan) for 12 to 18 minutes, until the thickest part reaches 63°C and the crumb is crisp.

7. 7

   Cook the peas

   Simmer the peas in a saucepan of boiling water over medium heat for 3 to 4 minutes, until tender and bright green; reserve 3 tbsp cooking water, then drain.

8. 8

   Mash the peas

   Mash the peas with the butter, mint, remaining 1/4 tsp salt and 1 to 3 tbsp reserved cooking water for 1 to 2 minutes, until roughly crushed and moist.

9. 9

   Serve

   Serve the fish and chips with the mushy peas and lemon wedges as soon as the fish is cooked and the chips are crisp.

Tips

• Use a food thermometer in the thickest part of each fillet and cook the fish to 63°C; allow a few extra minutes if it is particularly cold or thick.
• Handle the preheated chip tray with oven gloves, and keep the chips in a single layer with space between them.
• The chips may need a few minutes longer than the fish; keep them in the oven until crisp rather than leaving the fish in to wait.

Swaps

• Replace cod with another firm white fish, choosing fillets of similar thickness and checking each reaches 63°C.
• Use ordinary paprika instead of smoked paprika for a milder flavour.
• Use 1 tsp dried mint in place of fresh mint, adding it to the peas to taste.

Storing

Refrigerate leftovers in an airtight container for up to 2 days. Reheat fish and chips on a tray in a 200°C (180°C fan) oven until hot and crisp, and warm the peas separately with a splash of water.